Keto Crack Chicken



INGREDIENTS

  • 1/2 c. low-sodium chicken broth
  • 1 tbsp. dried parsley
  • 2 tsp. dried dill
  • 1 tsp. dried chives
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 2 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 2 (8-oz.) blocks cream cheese, cubed
  • 2 1/4 c. shredded cheddar, divided
  • 8 slices cooked bacon, crumbled
  • Chopped chives, for serving 

DIRECTIONS

  1. Pour chicken broth into a 4-quart slow cooker and stir in
    dried parsley, dill, chives, onion powder, and garlic powder. Add half the
    chicken and season with salt and pepper. Repeat with remaining half of chicken.
    Stir to coat chicken and set on low for 6 hours or high for 2 hours.
  2. Using two forks, shred chicken in the slow cooker. Stir in
    cream cheese and 2 cups cheddar until melted.
  3. Top with remaining 1/4 cup cheddar, bacon, and chives before
    serving.

Read Full Recipe —> Click Here

The Ultimate Cinnamon Rolls



INGREDIENTS


FOR THE TANGZHONG (FLOUR PASTE):

  •  5 tablespoons (71g)
    water
  •  5 tablespoons (71g)
    whole milk
  •  3 tablespoons + 1
    teaspoon (28g) flour*

FOR THE DOUGH:

  •  all of the tangzhong
    (above)
  •  6 tablespoons (85g)
    unsalted butter, melted
  •  3/4 cup (170g) whole
    milk, cold or cool room temperature
  •  2 large eggs
  •  4 cups + 2
    tablespoons (496g) flour*
  •  3 tablespoons plus 1
    teaspoon (21g) powdered milk (dry milk powder)
  •  1 tablespoon (9g)
    instant yeast
  •  1/4 cup (50g)
    granulated sugar
  •  1 3/4 teaspoons salt

FOR THE FILLING:

  •  1/2 cup (114g)
    unsalted butter, very soft; partially melted
  •  1 1/4 cups (250g)
    soft light brown sugar, packed
  •  2 tablespoons (14g)
    cornstarch
  •  2 1/2 tablespoons
    (13g) ground cinnamon
  •  1/2 teaspoon fine
    salt

FOR THE FROSTING:

  •  1/4 cup (57g)
    unsalted butter, softened to room temperature
  •  2 oz (57g) cream
    cheese, softened to room temperature
  •  1 cup (114g) powdered
    sugar
  •  1 tablespoon milk
  •  1 teaspoon fresh
    lemon juice
  •  1/2 teaspoon vanilla
    extract (or 1 teaspoon imitation vanilla flavoring)
  •  Pinch of salt

INSTRUCTIONS


TO MAKE THE TANGZHONG (FLOUR PASTE):

  1. Combine the tangzhong ingredients; the water, milk and flour
    in a medium saucepan, and whisk together until no lumps remain.
  2. Place the saucepan over medium heat, and cook, whisking
    constantly, until the mixture thickens to a smooth, pudding-like consistency; 2
    to 3 minutes. Remove saucepan from heat.

TO MAKE THE DOUGH:

  1. To the saucepan with the tangzhong (flour paste), whisk in
    the melted butter and milk until very smooth. Add in the eggs and whisk until
    fully incorporated. The liquid ingredients will cool off the hot tangzhong and
    the mixture should now feel lukewarm.
  2. In the bowl of a stand mixer (or a large bowl if kneading by
    hand) whisk together the flour, powdered milk, and yeast to combine. Pour in
    the flour paste/milk mixture.
  3. Fit the stand mixer with the dough hook and mix on low speed
    until all the flour is moistened and a shaggy dough comes together; 1 to 2
    minutes. Let the dough rest, covered, for 20 minutes; this will give the flour
    a chance to absorb the liquid, making it easier to knead.
  4. After the 20 minutes, add the sugar and salt and mix on
    medium-low speed until a smooth, elastic and slightly sticky dough forms; about
    10 minutes. The dough will be very sticky when mixing begins, but resist the
    urge to add more flour; the dough will absorb the excess moisture and come
    together nicely as the mixing progresses. After the 10 minutes of kneading, the
    dough should feel slightly sticky but not messy and should easily come together
    in a taut ball when handled with lightly oiled hands.
  5. Using lightly oiled hands, shape the dough into a ball, and
    transfer to a lightly greased large bowl. Cover tightly with plastic wrap and
    allow to rise in a warm place, until almost doubled in volume, about 1 hour.
    Alternatively, you can let it rise slowly in the fridge overnight; my personal
    favorite method, as a cold dough is so much easier to work with. Meanwhile,
    prepare the filling.

TO MAKE THE FILLING:

  1. In a medium bowl, whisk together the brown sugar,
    cornstarch, cinnamon and salt until well combined, Cover with plastic wrap and
    set aside until ready to use.

TO MAKE THE ROLLS:

  1. Gently deflate the risen dough, then turn out onto a pastry
    mat or very lightly floured counter. Pat, stretch and roll out the dough to
    form 16X18-inch rectangle with long edge nearest you.
  2. Evenly spread the partially melted butter all over the
    surface of the dough, then sprinkle the brown sugar filling over the butter,
    leaving 1-inch border along top edge; smooth the filling into an even layer
    with your hand, then gently press mixture into dough to adhere.
  3. Starting with long edge nearest you, roll the dough into a
    cylinder. Pinch the seam to seal the dough shut and roll cylinder seam side
    down. Mark gently with a knife to create 12 equal portions. For the cleanest
    cut, slice by holding a strand of dental floss underneath the cylinder, and
    cross ends of the floss over each other and pull. Slice cylinder into 12
    portions (about 2 inches each) and transfer to a 15X13-inch rimmed baking sheet
    or 13X9-inch baking pan, that’s been greased with cooking spray.
  4. Cover the pan loosely with plastic wrap and allow the rolls
    to rise until puffy and the rolls are touching one another; 40 to 50 minutes .
    In the last 15 minutes of rising, adjust oven rack to medium position and
    preheat the oven to 350°F/180°C. Meanwhile, prepare the frosting.

TO MAKE THE FROSTING:

  1. In a medium bowl (or food processor), using an electric
    mixer, beat together the butter and cream cheese until very smooth and creamy;
    about 2 minutes.
  2. With the mixer running, gradually add in the powdered sugar.
    Continue beating, until the sugar is fully incorporated and the mixture is
    light and fluffy; about 2 more minutes.
  3. Add in the milk, lemon juice, vanilla and salt, and beat
    until well combined. Cover until needed.

TO BAKE THE ROLLS:

  1. Remove the plastic wrap from over the risen rolls and bake
    in the preheated oven for 20 to 25 minutes, tenting with aluminum foil halfway
    through baking to avoid over browning. The rolls are done when the center of
    the dough registers around 190F on an instant read thermometer, or when a
    toothpick inserted in the center of the roll, should go in and out smoothly,
    meet no resistance and come out clean..
  2. Remove the rolls from the oven, and immediately spread the
    tops with the frosting; it’ll partially melt into the rolls. Serve warm. Store
    completely cooled rolls in an airtight container for a couple of days at room
    temperature.

Read Full Recipe —> Click Here

Keto Pumpkin Muffins with A Cream Cheese Swirl

Ingredients
For the Muffins:
  • 5 eggs
  • 1/2 cup coconut oil melted or use liquid coconut oil
  • 2 tablespoons butter
  • 1 cup pumpkin puree
  • 1 tablespoon + 1 teaspoon pumpkin pie spice
  • 1 1/2 cup Lakanto Monkfruit Powdered
  • 1 1/2 tsp vanilla
  • 1/2 cup + 2 tablespoons coconut flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder

For the Filling:
  • 3 oz cream cheese room temperature
  • 1 tablespoon heavy whipping cream
  • 1 1/2 tablespoon Lakanto Monkfruit Powdered
  • 1/2 teaspoon vanilla extract

Instructions
  1. Melt coconut oil and butter. ( I have started using liquid
    coconut oil for baking). 
  2. Beat eggs, Lakanto Monkfruit Powdered, pumpkin puree, vanilla, and
    pumpkin pie spice until combined.
  3. Add coconut oil and butter to the mixture and mix
    well. 
  4. Add coconut
    flour, salt, and baking powder to other ingredients then mix thoroughly and
    set aside. 
  5. In a small bowl, combine the ingredients for the filling and
    stir until combined.
  6. Fill greased muffin tins with batter. (I would suggest using
    a silicone muffin pan or parchment paper muffin liners as
    keto baking items tend to stick.)
  7. Spoon approx 1/2 teaspoon cream cheese filling mixture on
    top. With a toothpick, swirl the cream cheese mixture into the batter.
  8. Bake in a 350-degree oven for 18-22 minutes or until a knife
    inserted comes out clean. My muffins were perfect at 20 minutes but every oven
    cooks differently. 

Notes
  • The sugar alcohols in the Lakanto Monkfruit are not included
    in the nutritional information since most subtract to get net carbs. 
  • The nutritional info is based on the ingredients I used in
    my kitchen. I would encourage you to calculate your own based on the
    ingredients you use. 

Base Recipe adapted from this SITE

Luxury Instant Pot Garlic Parmesan Chicken and Rice



Ingredients


  • 1.5 lbs chicken breast, boneless, skinless
  • 1 tbsp margarine
  • 2 1/2 cups water
  • 2 cups heavy cream
  • 10.5 oz cream of chicken condensed soup
  • 2 cups long grain white rice
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups Parmesan cheese, shredded
  • 2 tsp parsley flakes


Instructions


  1. Slice chicken breast into strips.
  2. Turn Instant Pot on to Saute Normal.
  3. Add margarine to the pot while it’s heating up.
  4. Add the chicken breast slices to the pot and cook until almost no pink remains.
  5. Add the water, heavy cream and cream of chicken soup to the pot and stir gently.
  6. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir.
  7. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position.
  8. Pressure Cook on High for 7 minutes.
  9. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release.
  10. Once the float valve is all the way down remove the lid.
  11. Add the shredded Parmesan and parsley flakes to the pot.
  12. Stir well until the cheese is all melted.
  13. Serve immediately.
  14. Enjoy!

This article and recipe adapted from this site

Easy Baked Korean Chicken Wings

Ingredients

Main

  • 1 kg chicken wings (2.2 pounds), drumettes & wingettes – these are also known as “chicken nibbles” at an Australian supermarket
  • 1 cup milk (250ml)
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp dried rosemary leaves
  • toasted sesame seeds (optional), to garnish
  • green onions (optional), chopped to garnish

Marinating sauce (mix these together in a bowl)

  • 1 Tbsp Korean chili flakes (Gochugaru)
  • 1 Tbsp Korean chili paste (Gochujang)
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 1 Tbsp msg free oyster sauce
  • 1 Tbsp rice wine
  • 1 tsp minced garlic

Instructions

  1. Rinse the chicken in cold tap water and put it into a bowl. Add the milk, salt, black pepper and rosemary leaves then mix them well. Cover the bowl and leave it in the fridge for about 20 minutes. Drain off the milk. (Leave any rosemary residue on the chicken as it is. It will add a nice aroma once baked.)
  2. Put the chicken into a large zipper lock bag (27cm x 33 cm/10.6 inch x 13 inch) and add the sauce. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Alternatively, you can use a brush to paste the sauce onto the chicken. Marinate it for at least 4 hrs in the fridge.
  3. Preheat the oven at 240 C/ 464 F (on the fan forced setting) for 20 mins. Take the chicken out from the fridge. Lay down a baking paper on top of the oven tray and line up the chicken. Make sure they are not stacked up on top of each other.
  4. Put the tray into the oven and bake it at 240 C/ 464 F for 10 mins. Take the tray out and turn the chicken over and put it back in the oven. Bake it a further 10 mins or until charred on the skin.
  5. Serve. (Optionally, garnish with some sesame seeds and/or green onion.)

This article and recipe adapted from this site

How to Cook Boneless Skinless Chicken Thighs In the Oven



INGREDIENTS


For the chicken:

  • 1 pound boneless, skinless chicken thighs
  • Salt
  • Freshly ground black pepper
  • Olive oil

For the sauce (optional):

  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon packed brown sugar
  • 4 cloves garlic, minced
  • Pinch red pepper flakes

EQUIPMENT

  • Bowls
  • Spoon
  • Whisk
  • 9-inch or 8-inch baking dish
  • Aluminum foil

INSTRUCTIONS

  1. Heat the oven and season the chicken. Arrange a rack in the
    middle of the oven and heat to 425°F. Place the chicken in a bowl and season
    with salt and pepper. The most basic seasoning that this meat really needs is
    salt and pepper. At this point, if I’m not adding another sauce, I drizzle a
    little bit of olive oil over the meat too, to help it brown well in the oven.
  2. Make a sauce (optional). Whisk all the sauce ingredients
    together in a medium bowl.
  3. Toss the chicken with the sauce. Pour the sauce over the chicken
    and toss to combine.
  4. Transfer the chicken to a baking dish. Place the chicken in
    a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just
    lay the chicken inside.
  5. Roast the chicken. Boneless, skinless thighs cook quickly.
    Roast until the chicken has an internal temperature of 165°F, about 20 minutes.
    If they are not ready, continue roasting and checking the temperature every 5
    minutes.
  6. Rest the chicken. Remove the baking dish from the oven,
    cover with aluminum foil, and let the chicken rest for 10 minutes. This will
    help it be more tender. Eat and enjoy!

Read Full Recipe >>>> Click Here

Chicken Biryani

INGREDIENTS

for chicken

1 tablespoonvegetable oil10 gramsgarlic (grated)10
gramsginger (grated)1serrano chili peppers (to taste, minced)5 gramsmint
(finely chopped)10 gramscilantro (finely chopped1 tablespoongaram masala1/2
teaspoonground cinnamon1 teaspoonsalt900 gramsbone-in skin-on chicken thighs

for rice

  • 6 cupswater2 1/2 teaspoonssalt5pods green cardamom
    (smashed)1 teaspooncumin seeds1bay leaf360 gramsbasmati rice (~2 cups)
  • for onions
  • 2 tablespoonghee2medium onions (sliced thin)

for Biryani

  • 1 cupreserved boiling liquid (from rice)1/2 teaspoonsaffron
    threadscilantro (for garnish)

STEPS

  1. To marinate the chicken for the biryani, combine the
    vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala,
    cinnamon and salt in a large bowl and stir together. Add the chicken pieces and
    toss together making sure the chicken is thoroughly coated in the marinade.
    Allow the chicken to marinate for at least 1 hour or up to overnight.
  2. In a pot wide enough to hold the chicken in a single layer,
    add the ghee and onions and saute the onions until they are well caramelized
    (15-20 minutes). Transfer the caramelized onions to a bowl and set aside.
  3. Caramelized onions add a pleasant sweetness to contrast the
    spicy chicken in the Biryani.
  4. While the onions caramelize, prepare the rice by washing in
    a strainer under cold running water until the water runs clear.
  5. It’s important to wash your rice thouroughly to rid it of
    any excess starch so your Biryani turns out fluffy.
  6. To par-boil the rice, add the water, salt, cardamom, cumin
    and bay leaf to a pot and bring to a boil. Add the rice and boil for 7 minutes.
    Drain the rice, reserving 1 cup of the liquid.
  7. Parboiling the rice with spices not only ensures the rice is
    cooked through, it infuses your biryani with tons of flavor.
  8. In the pot you caramelized the onions in, add the chicken in
    a single layer, skin-side down. Fry until golden brown on one side (about 5
    minutes). Flip the chicken over and fry the other side until golden brown.
    Transfer the chicken back to the bowl you marinated it in.
  9. Browning the chicken for the Biryani brings out the flavors
    of the spices and aromatics in the marinade.
  10. To assemble the biryani, add the saffron to the rice and
    toss to distribute evenly. Add half the rice mixture to the bottom of the pot
    you browned the chicken in.
  11. Top the rice with the chicken in a single layer.
  12. The browned chicken gets layeed on the rice.
  13. Top the chicken with an even layer of caramelized onions.
  14. A layer of caramelized onions goes on top of the chicken for
    the Biryani.
  15. Finish putting together the Biryani by adding the rest of
    the rice in an even layer. Add 1 cup of reserved liquid from boiling the rice.
    Cover the pot with a lid and put the pot on the stove over medium heat and set
    the timer for 20 minutes. When you can see steam escaping from under the lid,
    turn down the heat to low and continue cooking until the timer goes off and
    then turn off the heat.
  16. The Biryani is finished off with a layer of saffron rice.
  17. Without opening the lid, set the timer for another 10
    minutes to steam the biryani.
  18. Mix the Chicken Biryani together and then transfer to a
    serving platter. Garnish with fresh cilantro and serve.





This Recipe adapted from >>>> Click Here

French Onion Chicken

Ingredients
  • 2 large Sweet Onions (sliced)
  • 4 Tablespoons Butter
  • (1) 14-ounce can Beef Broth
  • 4 Chicken Breasts (pound to uniform size)
  • 2 Tablespoons Olive Oil
  • 1-2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Thyme
  • 1 1/2 Tablespoon Cornstarch (or Flour)
  • 4 Slices Provolone Cheese
  • 4 Slices Swiss or Mozzarella Cheese
  • Parsley or Fresh Herbs to garnish
  • 1/2 cup Shredded Parmesan Cheese (optional)

Instructions
  1. Preheat oven to 400 degrees. Heat oven-safe skillet over
    medium-high heat.  Add butter to skillet and let melt. Add sliced onions
    and stir around to coat with butter. Continue to cook, stirring often, for
    about 15 minutes or until onions are translucent and softened. 
  2. Meanwhile, sprinkle chicken breasts with olive oil, salt,
    pepper, and thyme. Once onions are done cooking, remove onions from the skillet
    and set aside.  Place chicken breasts in pan and cook for 5 minutes per
    side.  
  3. Remove chicken from skillet and place on a plate. Cover with
    a paper towel to keep warm.  Return onions to skillet and sprinkle the
    cornstarch or flour over onions. Stir. Pour in beef broth and use a whisk to
    stir the mixture and make sure the cornstarch is completely dissolved. 
  4. Once it is thickened, add the chicken back into skillet and
    spoon sauce all over the chicken. Top one slice of provolone cheese and one
    slice of Swiss cheese over each chicken breast. Transfer oven-safe skillet to
    preheated oven and cook for 8-10 minutes, or until the cheese is melted and
    chicken is cooked through. 
  5. Spoon sauce and onions over the chicken. Garnish with
    parsley or Italian herbs. 

Recipe Notes
*Adapted from La Creme de La Crumb 

Base Recipe adapted from this SITE

Luxury Homemade Snickers Recipe

INGREDIENTS

  • 2 cups semi sweet chocolate chips
  • 6 tbsp plus 1/4 cup creamy peanut butter
  • 1 (7oz) container of marshmallow creme fluff
  • 1 cup powder sugar
  • 3/4 cup unsalted roasted peanuts
  • 1 bag (11 oz) caramels, unwrapped
  • 1/4 cup heavy whipping cream

INSTRUCTIONS

  1. Line your baking dish with parchment paper and set aside.
  2. Place a pan of water over high heat and allow to boil –
    place a glass or metal bowl over top and add the 1 cup of the chocolate chips
    with 3 Tablespoons peanut butter and melt until smooth, stirring frequently.
    (You can microwave the chocolate chips if preferred but check every 25 seconds
    to prevent burning.)
  3. Pour the melted chocolate into the prepared baking dish and
    spread to a smooth, even layer. Place into the freezer to set while you make
    the nougat.
  4. In a medium mixing bowl, combine the marshmallow fluff, 1/4
    cup peanut butter and powdered sugar. Mix until combined.
  5. Remove the pan with chocolate from the freezer.
  6. Using your hands, push down the nougat onto the first layer
    of chocolate.
  7. Evenly distribute peanuts on top of the nougat and gently
    press the peanuts so they are “stuck” in place. I like salted peanuts in this
    recipe but unsalted would be fine.
  8. In the same way that you melted the chocolates, melt the
    caramels and heavy whipping cream. Stir the caramel until fully melted.
  9. Pour caramel over the nougat and smooth with a spatula.
    Place into the fridge for 20 minutes.
  10. Repeat the first step with the remaining 1 cup chocolate
    chips and 3 Tablespoons peanut butter. (Melt together.)
  11. Pour the final layer of melted chocolate over cooled caramel
    and place back into the fridge until hardened.
  12. Use a sharp knife to cut into squares.



This article and recipe adapted from this site

No Bake Mango Cheesecake



Ingredients


  • 1 1/2 lb ladyfingers

Mango Cheesecake

  • 16 oz cream cheese
  • 1 1/2 cups heavy cream
  • 2/3 cup sugar
  • 3 large mangos, cubed, juices reserved


Jello Glaze

  • 1 cup mango juice
  • 1 oz gelatin powder, or agar agar
  • 1/2 cup boiling water
  • 1 tbsp rum, or triple sec, optional


Serving (Optional)

  • whipped cream
  • fresh mint sprigs
  • fresh berries


Instructions


Mango Cheesecake

  1. Peel and dice mangos, reserving leftover juices in a small
    bowl.
  2. In a medium bowl, beat cream cheese, cream and sugar
    together into a thick cheesecake pudding. Fold in mango chunks.
  3. Dip each ladyfinger quickly into the reserved juice, and
    place around the edge of the springform pan. Then line the bottom of the pan
    the same way.
  4. Pour mango mixture into springform pan, using a spatula to
    spread evenly until flat. Rap pan gently on work surface to flatten. Chill
    while making the finish.


Jello Glaze

  1.  

    Sprinkle gelatin on top of leftover juice, and wait one
    minute. Mix in boiling water and rum/triple sec, stirring slowly for one
    minute. Set aside 15 minutes to cool.

  2. Once gelatin mixture is at room temperature to lukewarm,
    slowly pour over the back of a spoon to cover the cheesecake mixture
    completely.
  3. Chill for one hour. Garnish with optional whipped cream,
    berries and mint. Serve and enjoy!

This article and recipe adapted from this site

Best One-skillet Mediterranean Chicken

INGREDIENTS
  • 4 boneless, skinless chicken breasts of equal size
  • 2 tbsp minced garlic or garlic paste
  • Salt and pepper
  • 1 tbsp dried oregano, divided
  • Private Reserve extra virgin olive oil
  • 1/2 cup dry white wine
  • 1 large lemon, juice of
  • 1/2 cup chicken broth
  • 1 cup finely chopped red onion
  • 1 1/2 cup small-diced tomatoes
  • 1/4 cup sliced green olives
  • Handful of fresh parsley, stems removed, chopped
  • Crumbled feta cheese, optional

INSTRUCTIONS
  1. Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
  2. Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
  3. In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken’s internal temperature should reach 165 degrees F.)
  4. Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

This article and recipe adapted from this site

Baked Honey Bbq Chicken Bites



INGREDIENTS

  • 5 cups Corn flakes cereal Crushed
  • Salt To taste
  • Pepper To taste
  • 1/4 tsp Paprkia
  • 1/4 tsp Chili flakes Optional
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 2 Eggs Large
  • 1/2 cup Buttermilk
  • 2 pounds Chicken breasts Cut into small cubes
  • 1/2 cup All-purpose flour
  • 3/4 cup BBQ sauce
  • 1/4 cup Honey

INSTRUCTIONS

  1. In a mixing bowl, add cornflakes, salt, pepper, paprika,
    chili flakes (optional), garlic powder, onion powder and mix everything
    together. 
  2. In another bowl, add eggs and milk and whisk them together. 
  3. Dip each chicken piece in flour first. 
  4. Then, dip it in egg. 
  5. Then, cover it in crushed cornflakes mixture.
  6. Place these breaded chicken pieces on a cookie tray, lined
    with parchment paper. 
  7. Bake at 400 degrees for about 15 minutes. 
  8. While the chicken bites are baking, prepare the honey bbq
    sauce: In a small saucepan, add bbq sauce and honey and cook on medium heat
    until fully combined. 
  9. Place the baked chicken bites in a bowl, and pour this honey
    barbecue sauce all over them. Toss until fully coated. 
  10. Serve immediately and enjoy!

This Recipe adapted from >>>> Click Here

Instant Pot Brown Sugar Garlic Chicken

INGREDIENTS

  • 1 1/2 – 2 lbs. bone-in skin-on chicken thighs
  • salt
  • ground black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 – 3/4 cup chicken broth
  • 3 tablespoons brown sugar
  • 1/2 teaspoon apple cider vinegar
  • 3 dashes cayenne pepper
  • 1/4 teaspoon salt or more to taste
  • 1 tablespoon chopped parsley

INSTRUCTIONS

  1. Season the chicken thighs with salt and ground black pepper
    on both sides of the chicken. Turn on the Saute mode on your Instant Pot. As
    soon as the pot is fully heated and hot, add the olive oil. Pan sear the
    chicken thighs (skin side down first) until both sides turn nicely brown. You
    can also pan-sear the chicken in a skillet and then transfer them over to the
    Instant Pot.
  2. Add the minced garlic and saute until light brown. Add the
    chicken broth, brown sugar, apple cider vinegar, cayenne pepper and salt. Cover
    the pot and select Manual and set to High pressure for 8 minutes. 
  3. When it beeps, turn to Quick Release. When the valve drops,
    remove the lid carefully and turn to Saute mode to reduce the sauce if it’s too
    watery. Add the chopped parsley and serve immediately.

NOTES

  • I used a 6-quart Instant Pot. If you don’t have an Instant
    Pot, you can make this recipe in a slow cooker, or on your stove top. If you
    use a slow cooker, Use high heat and cook for 3 hours. For stove top, just
    pan-fry the chicken and then add in all the ingredients of the sauce. Simmer on
    low heat and cook until the chicken meat is tender. 
  • I used organic chicken thighs, so they are very small. If
    you use regular chicken thighs, you can increase the pressure cooking time to
    10 minutes for tender meat.





This Recipe adapted from >>>> Click Here

Chocolate Malt Mousse Pie

INGREDIENTS

Oreo crust 
  • 400 grams (approximately 40) Oreo cookies
  • 115 grams (1/2 cup / 1 stick) unsalted butter

Chocolate malt mousse 
  • 150 grams (1 cup) good quality milk chocolate, broken into
    pieces
  • 100 grams (2/3 cup) good quality dark chocolate, broken into
    pieces
  • 480 ml (2 cups) thickened or heavy cream
  • 2 tablespoons malt powder
  • 50 grams (1/2 cup) Maltesers or chocolate malt balls, roughly
    chopped

Cream topping 
  • 240 ml (1 cup) thickened or heavy cream, whipped
  • Maltesers or chocolate malt balls, roughly chopped, to
    decorate

INSTRUCTIONS

  1. Add Oreo cookies (cream and all) to a food processor and
    blend until they resemble fine crumbs. Melt butter in the microwave and then
    pour over crushed Oreos and whiz again until the mixture resembles wet sand.
  2. Press Oreo crumbs into a 9 inch pie plate and press down
    gently using the back of a spoon to form an even layer. Pop in fridge.
  3.  Add milk chocolate
    and dark chocolate to a microwave safe bowl. Heat in the microwave, stirring
    every 30 seconds, until melted and smooth. Set aside to cool slightly.
  4. Use an electric mixer on medium speed to beat cream until
    whipped with stiff peaks. Gently fold cream into melted chocolate. Add malt
    powder and chopped Malt balls and fold until smooth.
  5. Pour chocolate mousse over Oreo base. Smooth top using a
    spatula and cover with plastic wrap. Refrigerate for at least 4 hours (or
    overnight) until set.
  6. To serve, use an electric mixer on medium speed to beat
    remaining cream until thick and whipped. Spread cream over top of mousse.
    Sprinkle with Malt balls.





Read Full Recipe —> Click Here

Luxury Gluten Free Cinnamon Roll Muffins



INGREDIENTS


Swirl/Filling

  • 4 tablespoons (48 g) vegetable shortening, melted and cooled 
  • 1/4 cup (55 g) packed light brown sugar 
  • 1 teaspoon ground cinnamon 

Muffins

  • 2 cups (280 g) basic gum-free gluten free flour blend (185
    grams superfine white rice flour + 61 grams potato starch + 34 grams tapioca
    starch) 
  • 1/2 teaspoon xanthan gum (this must be added – the point is
    to use a much lower amount of xanthan gum than is in an all purpose gluten free
    flour blend)
  •  

    1 teaspoon baking powder 

  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon kosher salt 
  • 8 tablespoons (112 g) unsalted butter, at room temperature 
  • 3/4 cup (150 g) granulated sugar 
  • 3 eggs (180 g, out of shell) at room temperature, beaten 
  • 2 teaspoons pure vanilla extract 
  • 2/3 cup (158 ml) low-fat buttermilk, at room temperature 

Glaze

  • 3/4 cup (86 g) confectioners’ sugar 
  • 1/8 teaspoon kosher salt 
  • 1 teaspoon unsalted butter, melted 
  • 1/2 to 1 1/2 teaspoons milk (any kind)

DIRECTIONS

  1. Preheat your oven to 350°F. Grease or line a standard 12-cup
    muffin tin, and set it aside. 
  2. First, place the swirl/filling ingredients in a small bowl,
    and mix to combine well. Set the bowl aside. 
  3. Make the muffin batter. In a medium-size bowl, place the
    flour blend, xanthan gum, baking powder, baking soda and salt, and whisk to
    combine well. Set the dry ingredients aside. In the bowl of a stand mixer (or a
    large bowl with a handheld mixer), beat the butter on medium speed until light
    and fluffy. Add the sugar, and then the eggs and vanilla, and beat on medium
    speed until well-combined. Add the dry ingredients, alternating with the
    buttermilk, in 3 parts, beginning and ending with the dry ingredients. The
    batter will be thick but light and fluffy. 
  4. Place half of the cupcake batter in the prepared wells of
    the muffin tin, and top with half the filling. Swirl the filling around gently
    in the batter with the end of a long spoon or a toothpick or skewer. Top with
    the remaining cupcake batter, and then the remaining filling, and swirl again.
    Shake the tin back and forth until the batter is in an even layer in each
    muffin well. 
  5. Place in the center of the preheated oven and bake for 19
    minutes, or until a toothpick inserted in the center comes out clean. Do not
    over-bake. Remove the cupcakes from the oven and allow to cool in the tin for
    10 minutes before transferring to a wire rack to cool completely. 
  6. While the cupcakes are cooling, make the glaze. In a small
    bowl, whisk together the confectioners’ sugar and salt. Add the melted butter
    and 1/4 teaspoon of the milk, and mix to combine well. You should have a
    smooth, but very thick paste. Add more milk by the 1/4 teaspoon and mix well
    until you have a thick, but slowly pourable, glaze. Pour a bit of glaze over
    each cooled cupcake. Serve immediately. Store any leftovers in an airtight
    container at room temperature for 2 days, and then wrap tightly and freeze.

Read Full Recipe —> Click Here

Carrot Cake Cookies with Cream Cheese Frosting

INGREDIENTS
  •  1 cup Butter (Sweet Cream Salted)
  •  1 cup Granulated Sugar
  •  1/2 cup Brown Sugar
  •  2 Eggs
  •  1 teaspoon Vanilla
  •  3 cups All-Purpose Flour
  •  2 1/4 teaspoons Cinnamon
  •  1 teaspoon Baking Powder
  •  1 teaspoon Baking Soda
  •  1/2 teaspoon Salt
  •  2 cups grated or chopped raw Carrots
  •  The
    Best Cream Cheese Frosting
  •  1  cup chopped Pecans

INSTRUCTIONS
  1. Grate and chop 2 cups Raw Carrots
  2. In a large bowl, cream butter and sugars until light and
    fluffy.
  3. Beat in eggs and vanilla.
  4. Mix in cinnamon, baking powder, baking sold and salt and mix
    well.
  5. Add flour and mix until combined.
  6. Add in 2 cups of carrots.
  7. Bake the cookies in a 375 degree oven for 13-15 minutes or
    until golden brown around the edges.
  8. Allow cookies to cool.
  9. Frost with The
    Best Cream Cheese Frosting.
  10. Apply chopped Pecans around the edges of cookies.

Base Recipe adapted from this SITE

Crispy Cheddar Chicken



Ingredients


Chicken:

  • 4 large chicken breasts
  • 2 sleeves Ritz crackers
  • 1/4 t salt
  • 1/8 t pepper
  • 1/2 C milk
  • 3 C cheddar cheese, grated
  • 1 t dried parsley


Sauce:

  • 1 10 ounce can cream of chicken soup
  • 2 T sour cream
  • 2 T butter


Instructions


  1. Cut each chicken breast into 3 large chunks.
  2. In a small food processor grind up the ritz crackers.
  3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
  4. Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.
  5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
  6. Sprinkle the dried parsley over the chicken.
  7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
  8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.not agitating it! It’s with great care a lot of nicer once individuals smile rather than whine.

This article and recipe adapted from this site

Luxury Best Instant Pot Honey Garlic Chicken Thighs Recipe

Ingredients

  • 1/3 cup honey
  • 4 cloves garlic, minced
  • 1/2 cup low sodium soy sauce (see notes for alternatives)
  • 1/2 cup no salt ketchup
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon sesame seed oil
  • 4 to 6 bone-in, skinless chicken thighs
  • salt and fresh ground pepper, to taste
  • 1/2 tablespoon toasted sesame seeds, for garnish
  • sliced green onions, for garnish

Instructions

  1. In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; mix until well combined and set aside.
  2. Instant Pot Honey Garlic Chicken Recipe – Sweet, savory, tender and OH SO juicy chicken thighs prepared with the most amazing honey garlic sauce and cooked in an Instant Pot. Dinner, from start to finish, will be ready in 30 minutes!
  3. Heat the Instant Pot in sauté mode.
  4. Add sesame oil to the pot.
  5. Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.
  6. Instant Pot Honey Garlic Chicken Recipe – Sweet, savory, tender and OH SO juicy chicken thighs prepared with the most amazing honey garlic sauce and cooked in an Instant Pot. Dinner, from start to finish, will be ready in 30 minutes!
  7. Add the prepared honey garlic sauce to the pot; cover and lock the lid.
  8. Instant Pot Honey Garlic Chicken Recipe – Sweet, savory, tender and OH SO juicy chicken thighs prepared with the most amazing honey garlic sauce and cooked in an Instant Pot. Dinner, from start to finish, will be ready in 30 minutes!
  9. Cook in poultry mode for 20 minutes.
  10. Turn off the pot and allow it to release the pressure, about 5 minutes.
  11. Transfer chicken to a serving plate and spoon the sauce over the chicken.
  12. Garnish with toasted sesame seeds and green onions.
  13. Serve.

This article and recipe adapted from this site

Asian Chicken Noodle soup



Ingredients 
  • 2 Tbsp vegetable oil
  • 1 cup diced carrots (about 2 large)
  • 6 green onions , sliced (1 1/2 cups)
  • 4 garlic cloves , minced
  • 2 Tbsp minced peeled ginger
  • 1 lb boneless skinless chicken breasts
  • Salt and freshly ground white or black pepper
  • 6 1/2 cups low-sodium chicken broth
  • 2 1/2 Tbsp soy sauce , or more to taste
  • 2 Tbsp mirin
  • 2 Tbsp rice vinegar
  • 1 Tbsp Sriracha
  • 1 Tbsp sesame oil
  • 1 Tbsp granulated sugar
  • 3 cups slightly packed chopped Napa cabbage
  • 6 oz crimini mushrooms , sliced
  • 1 (4.3 oz) package dry ramen, seasoning packets discarded
  • 1/2 cup chopped cilantro 

Instructions

  1. Heat 1 Tbsp vegetable oil in a large non-stick skillet over
    medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic
    and ginger and saute 2 minutes longer, set aside.
  2. Cover chicken with plastic wrap and pound to an even
    thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a
    large pot over medium-high heat. 
  3. Season both sides of chicken lightly with salt and pepper,
    then add to pot and cook until browned on both sides, about 2 1/2 minutes per
    side. 
  4. Pour in chicken broth, soy sauce, mirin, rice vinegar,
    Sriracha, and sesame oil, then pour carrot mixture into soup mixture. 
  5. Bring to a boil then reduce heat to medium-low, cover and
    simmer until chicken has cooked through (center should register 165 degrees on
    an instant read thermometer), about 5 – 7 minutes. 
  6. Remove chicken breasts from soup and transfer to a cutting
    board and let rest 5 minutes then cut into strips.  
  7. Meanwhile, stir in sugar, cabbage and mushrooms and return
    soup to a boil. Add noodles and cook 3 – 5 minutes longer until noodles are
    tender. Stir in chicken. Serve warm sprinkled with cilantro.

Read Full Recipe >>>> Click Here

Lasagna Stuffed Chicken



INGREDIENTS

  • 3/4 c. ricotta
  • 1 1/4 c. shredded mozzarella, divided
  • 1/4 plus 2 tbsp. freshly grated Parmesan, divided
  • 1 large egg
  • 2 tbsp. freshly chopped basil, plus more for serving
  • Kosher salt
  • Freshly ground black pepper
  • 4 boneless skinless chicken breasts (about 1 3/4 lb.)
  • 1 1/2 c. marinara
  • 1/2 tsp. Italian seasoning
  • 1 tbsp. extra-virgin olive oil

DIRECTIONS

  1. Preheat oven to 375°. In a bowl, combine ricotta, ½ cup
    mozzarella, ¼ cup Parmesan, egg, and basil. Season with salt and pepper.
  2. Cut a pocket in each chicken breast. Stuff each with 2
    tablespoons marinara sauce and 1/4 of ricotta mixture.
  3. Arrange stuffed chicken in the bottom of a
    9″-x-13″ baking dish. Season with salt and pepper. Sprinkle with
    Italian seasoning and drizzle with oil.
  4. Bake until chicken is almost cooked through, reaching an
    internal temperature of 155°, about 25 minutes, or up to 35 minutes for larger
    breasts. Discard excess juices in pan.
  5. Change oven to broil and top chicken with remaining 1 cup
    marinara, remaining ¾ cup mozzarella, and remaining 2 tablespoons Parmesan.
    Broil until cheese is golden and bubbly and chicken reaches an internal
    temperature of 165°, about 4 to 5 minutes more.
  6. Garnish with more basil before serving.

Read Full Recipe —> Click Here

Thai Chicken Satay with Peanut Sauce

Ingredients
  • 400 g/14oz coconut milk (1 can), full fat
  • 13-16 bamboo skewers , 16cm / 6.5″ long (Note
    1)

MARINADE:
  • 600 g / 1.2lb chicken thighs , boneless skinless,
    cut into 2cm/4/5″ pieces (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 1 tsp white sugar
  • 2 tsp red curry paste (Note 4)
  • 1 tsp salt

THAI PEANUT SAUCE:
  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup natural peanut butter, smooth (Note
    5)
  • 1/4 cup white sugar
  • 2 tsp dark soy sauce (Note 6)
  • 1 tsp salt
  • 2 tbsp cider vinegar (Note 7)
  • 3/4 cup (185ml) water

SERVING:
  • 2 tbsp peanuts finely chopped
  • Lime wedges (optional)
  • Coriander / cilantro leaves and sliced red chilli (optional)

Instructions

  1. If cooking on a BBQ or over charcoal, soak skewers for 2
    hours in water.

THAI CHICKEN SATAY SKEWERS:
  1. Mix together the chicken and Marinade with 1/4 cup of
    coconut milk, then set aside for at least 20 minutes, or overnight.
  2. Thread onto skewers – I do 4 to 5 pieces each.
  3. Heat 1.5 tbsp oil in a large non stick pan over medium high
    heat.
  4. Cook skewers in batches for 3 minutes on each side until
    golden.

THAI PEANUT SAUCE:
  1. Place remaining coconut milk and Peanut Sauce ingredients in
    a saucepan over medium low heat.
  2. Stir to combine then simmer, stirring every now and then,
    for 5 minutes.
  3. Adjust consistency with water – it should be a pourable but
    thickish sauce.
  4. Cover with lid and keep warm while cooking skewers.

SERVING:
  1. Pour some sauce into a bowl. Sprinkle with some peanuts –
    stir some through if you want.
  2. Pile satay skewers onto a platter, sprinkle with remaining
    peanuts, coriander and chilli.
  3. Serve with sauce on the side for dipping.

 Recipe Notes:
1. Skewers used for Asian chicken satay tend to be
shorter than Western skewers. I like them because they fit in skillets! Feel
free to make giant ones with longer skewers.
2. Chicken – can be substituted with breast or
tenderloin but thigh is best for juiciest chicken. Can also sub with beef or
pork – use a good, nicely marbled cut suitable for quick cooking.
3. Curry powder – any is fine here. I use Clives or
Keens.
4. Red curry paste – The best Thai red curry paste (in
my opinion) is Maesri which comes in small cans and also happens to be the
cheapest. Sold at large supermarkets (Coles, Woolies, Harris), Asian stores.
But any brand will do because it’s an enhancer rather than key flavouring.
If using homemade Thai red
curry paste, double the curry paste, add 1 tsp fish sauce + 1 tsp sugar
into chicken marinade, and 2 tsp fish sauce + 2 tsp sugar into Peanut Sauce
(homemade doesn’t have the seasonings jar paste does).
5. Natural peanut butter is 100% peanuts and has a
stronger peanut flavour than commercial peanut butter which has sugar and other
additives. It is also thinner so less water is required to achieve the right
consistency. Pretty widely available nowadays in the health food section of supermarkets.
Can use normal peanut butter spread but the peanut flavour
is not as good and sauce will be thicker. Do not be tempted to dilute with too
much water – it will dilute the flavour.
Sub: 1 cup raw unsalted peanuts blitzed until smooth with
1/2 cup or so coconut milk called for in the peanut sauce (helps make it super
smooth).
6. Dark soy sauce adds seasoning and deepens colour of
sauce. Can sub with light or all purpose soy sauce but sauce colour will be
lighter.
7. Cider vinegar can be subbed with plain white
vinegar. Lime juice, rice vinegar or other clear vinegars are an ok substitute
but not 100% authentic.
8. Peanut Sauce – makes more than you will need,
probably only use 1/3.  Hard to make less, also this recipe uses a whole
can of coconut milk. Lasts 1 week in the fridge – or freeze.
Use leftover for:
  • Sauce for for rice, noodles, veggies (raw or steamed)
  • Make a simple Gado Gado with steam veg, hard boiled eggs and
    rice
  • Dip for prawn crackers and vegetables
  • As the dressing for this Chinese Chicken
    Salad, Satay Noodle
    Salad, Peanut
    Noodle Salad or Sesame Noodles

9. Nutrition is VERY overstated. It assumes all the
peanut sauce is consumed but only realistically, only 1/3 or so is likely.

Base Recipe adapted from this SITE

The Best Chicken Salad Recipe



Ingredients

  • 3-4 Chicken Breasts
  • 2 C Chicken Broth
  • 3 C Water
  • 1 Green Onion
  • 4 TBSP Mayo
  • 3 TBSP Black Pepper
  • Salt to taste

Instructions

  1. In a large pot place the chicken broth, water and chicken
    breasts, cook.
  2. In a food processor (or you can totally chop) chop up the
    green onion and place in a large bowl.
  3. Once the chicken has boiled completely, remove and let
    drain. You want to reserve the water/chicken broth mixture so keep it on the
    stove!
  4. Cut the chicken breasts in half and place in the food
    processor and shred. Place in bowl with green onions.
  5. In the large bowl pour in mayo and mix with the chicken. Now
    the chicken salad will be a little dry. This is the time to scoop a TBSP at a
    time of the water mixture. This helps the chicken not be so dry 😉 I typically do 5-7 TBSP’s of water, but you may need
    more or less depending on how big the chicken breasts are.
  6. Mix in salt and pepper, chill and serve. There is A LOT of
    pepper in the crack chicken salad. If you don’t want so much pepper add less.





This article and recipe adapted from this site

Best Juicy Stove top Chicken Breasts Recipe

Ingredients

  • 3tablespoons vegetable oil or canola oil, divided
  • 4(1 pound whole) boneless, skinless chicken breasts
  • cooking spray
  • salt and contemporary floor pepper,to style
  • 1/2teaspoon garlic powder
  • 1/2teaspoon onion powder
  • 1/2teaspoon dried basil
  • 1/2teaspoon smoked or sweet paprika
  • 2tablespoons unsalted butter, divided

Instructions

  1. Warmth 1-1/2 tablespoons vegetable oil over medium-high warmth in a big skillet; use a 10-inch or 12-inch skillet.
  2. Pat dry the chicken breasts with paper towels.
  3. Drizzle only a little bit of oil over every hen breast, or spray with cooking oil, and rub it throughout.
  4. In a small mixing bowl mix salt, pepper, garlic powder, onion powder, basil, and paprika.
  5. Season either side of every hen breast with the ready seasoning; rub it throughout.
  6. Add 2 chicken breasts to the hot skillet.
  7. Cook dinner chicken breasts for five to 7 minutes with out moving them around.
  8. Flip each hen breasts over, add 1 tablespoon of butter to the skillet; swirl butter round and proceed to cook the chicken for 7 extra minutes, or till inner temperature reaches 165F. Cooking time will at all times depend upon the thickness of the hen breasts.
  9. Take away hen breasts from skillet; put aside and keep coated.
  10. Repeat the identical methodology with the remaining 2 hen breasts.
  11. When completed, switch hen to a slicing board; let relaxation for five minutes, then slice and serve.

This article and recipe adapted from this site

Luxury Easy 30-minute Homemade Chicken tortilla soup



INGREDIENTS:


Tortilla Strips 
  • 10 small corn tortillas, cut into 1/4-inch wide strips
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, or to taste

Soup 
  • 2 tablespoons olive oil
  • 1 cup sweet Vidalia or yellow onion, peeled and diced small
    (about 1 medium onion)
  • 1 large jalapeno pepper (about 4 to 5 inches long), diced
    very small (the seeds are where the heat is concentrated; included or discard
    them based on preference)
  • 4 garlic cloves, peeled and finely minced
  • 32 ounces (4 cups) low-sodium chicken broth
  • two 14.5-ounce cans diced tomatoes and juice (I used petite
    diced, no-salt-added)
  • one 15-ounce can black beans, drained and rinsed
  • 2 cups shredded cooked chicken (use storebought rotisserie
    chicken to save time; or roast or cook your own chicken in a skillet)
  • 1 1/2 cups corn (I used frozen straight from the freezer,
    fresh may be substituted)
  • 1 tablespoon lime juice 
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika (regular paprika may be
    substituted)
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • 1/3 cup fresh cilantro leaves, finely minced
  • diced avocado for serving, optional for serving
  • shredded cheese, optional for serving
  • sour cream, optional for serving

DIRECTIONS:

  1. Tortilla Strips – Preheat oven to 375F, line a baking sheet
    with a Silpat or foil to save cleanup time, loosely scatter the tortilla
    strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss
    with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp
    and lightly golden brown; set aside. While strips bake, begin making the soup.
  2. Soup – To a large Dutch oven or stockpot, add 2 tablespoons
    olive oil and heat over medium-high heat to warm.
  3. Add the onion, jalapeno, and sauté for about 5 minutes, or
    until vegetables begin to soften. Stir intermittently.
  4. Add the garlic and sauté for 1 to 2 minutes. Stir
    intermittently.
  5. Add the chicken broth, tomatoes and juice, black beans,
    chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper,
    smoked paprika, optional cayenne pepper, and bring to a boil. Allow mixture to
    boil gently for about 5 to 7 minutes. If at any point the overall liquid level
    looks low or you prefer your soup to have more broth, add 1 to 2 cups of water;
    you’ll adjust the salt and seasoning levels at the end.
  6. Add the cilantro and boil 1 minute.
  7. Taste soup and add salt to taste. This will vary based on
    how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are,
    and personal preference. Make any necessary seasoning adjustments (i.e. more
    salt, pepper, chili powder, cumin, cayenne, etc.).
  8. Ladle soup into bowls, top with tortilla strips to taste,
    optionally garnish with avocado, cheese and/or sour cream; serve immediately.
    Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up
    to 6 months. Extra tortilla strips will keep in airtight at room temp for up to
    5 days.



This Recipe adapted from >>>> Click Here

The Best Chicken soup Youll Ever Eat

Ingredients

  • 1 tablespoon avocado oil or olive oil
  • 6 cloves of garlic, minced
  • 1 yellow onion, diced
  • 2 large carrots, thinly sliced
  • 2 celery stalks, roughly chopped
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon fresh grated turmeric (or 1 teaspoon ground
    turmeric)
  • 6 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breast or thighs
  • 1 teaspoon freshly chopped rosemary
  • 1 teaspoon freshly chopped thyme, stems removed
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 cup pearl or Israeli couscous
  • 2/3 cup frozen peas (optional, but recommended)

Instructions

  1. Place a large dutch oven or pot over medium high heat and
    add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for
    a few minutes until onion becomes translucent. 
  2. Next add in grated ginger and grated turmeric. Saute for 30
    seconds to let the spices cook a bit, then add in chicken broth, chicken
    breast, rosemary, thyme, salt and pepper.
  3. Bring soup to a boil, then stir in couscous. You’ll want the
    chicken to be covered by the broth so make sure you stir them down to the
    bottom.
  4. Reduce heat to medium low and simmer uncovered for 20-25
    minutes or until chicken is fully cooked. 
  5. Once chicken is cooked, remove with a slotted spoon and
    transfer to a cutting board to shred with two forks. Add chicken back to pot
    then stir in frozen peas. If you find that you don’t have enough broth, feel
    free to add in another cup. Everyone likes their soup differently. Taste and
    adjust seasonings, if necessary. Enjoy.



This Recipe adapted from >>>> Click Here

No Bake Unicorn Poop Cheesecake

What You Need

  • 3-8 oz packages cream cheese
  • 3/4 cups white sugar
  • 3 cups cool whip
  • Pink orange, blue and purple gel food dye
  • 1 1/2 cups graham crumbs
  • 1/4 cup melted butter
  • 1/4 cup each Pink orange, blue and purple candy melts
  • 2 Tablespoons shortening or coconut oil
  • sprinkles

Instructions

  1. Line and grease a 6″ springform pan.
  2. Combine the graham crumbs and melted butter in a bowl.
  3. Press the graham crackers into the bottom of the prepared
    pan and set in the freezer for 10 minutes as you prepare the cheesecake
    filling.
  4. Combine the cream cheese and sugar until light fully
    combined. Add in the cool whip and mix until just combined.
  5. Separate the cream cheese mixture into 4 bowls and add pink
    dye to one, orange to one, blue to one, and purple to the last. Stir to
    combine.
  6. Remove the graham crust from the freezer and place large
    dollops of the filling all over the crust in a random pattern.
  7. Use an offset spatula or the back of a spoon to smoth the
    cheesecake down.
  8. Place in fridge and let set for at least 2 hours.
  9. Place the pink, orange, blue and purple candy melts in
    small, separate bowls with 1/2 Tablespoon shortening or coconut oil.
  10. Heat for 35 seconds, stir, and reheat as necessary until the
    candy melts are smooth.
  11. Let the candy melts cool as you carefully remove the
    cheesecake from your springform pan and smooth down the edges as needed with an
    offset spatula (run it under hot water to help).
  12. Drizzle the cooled candy melts all over the cheesecake and
    then sprinkle the unicorn sprinkles overtop while the candy melts are still
    wet.
  13. Let the candy melts dry, about 10 minutes, before serving.



Read Full Recipe —> Click Here

Apple Pie Tacos

INGREDIENTS

  • 3 large flour tortillas
  • Vegetable oil, for frying
  • 1/2 c. cinnamon sugar
  • 2 tbsp. butter
  • 4 apples, peeled, cored, and chopped
  • 1/4 c. granulated sugar
  • 1/4 c. lightly packed brown sugar
  • Juice of 1/2 lemon
  • 1 tsp. ground cinnamon
  • Pinch kosher salt
  • Magnum Milk Chocolate Vanilla Ice Cream, for serving

DIRECTIONS

  1. Prep your work station: Pour cinnamon sugar into a shallow
    bowl. Beside it, place an upside-down muffin tin.
  2. Make shells: Using a 3 to 4″ cookie cutter, stamp out
    smaller circles from tortillas. In a large skillet over medium heat, heat about
    1” oil until shimmering. Working one a time, add a tortilla to the skillet and
    let sizzle for 30 seconds. Flip tortilla and use tongs to fold tortilla in half
    to create a taco shell. Cook on one side until golden, about 2 minutes,
    supporting the shell with tongs the whole time. Flip and cook until golden on
    other side, about 2 minutes more.
  3. Immediately toss shell in cinnamon sugar then place in
    between inverted cups of muffin tin. Repeat with remaining tortillas.
  4. Make apple filling: In a large skillet over medium heat,
    melt butter. Stir in apples, sugars, lemon juice, cinnamon, and salt. Cook,
    stirring often, until apples have softened and mixture is jammy, about 10
    minutes. Let cool slightly.
  5. Spoon mixture into each cinnamon sugar shell. Top with a
    small scoop of Magnum Milk Chocolate Vanilla Ice Cream and serve immediately.



This article and recipe adapted from this site

Best-ever Chicken Salad



Ingredients

  • 4 lbs chicken parts (bone-in, skin-on thighs and breasts
    work well) (You’ll need about 4 cups)
  • 2 tbsp olive oil
  • 1 cup seedless grapes, halved (red and green varieties are
    great)
  • 1 cup almonds, thinly sliced
  • 2 celery ribs, chopped
  • 3 scallions, thinly sliced (white and green parts)
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 cup mayonnaise
  • Juice of 1 lemon
  • 1 tbsp Dijon mustard
  • 1 tsp Kosher salt (start with 1/2 teaspoon, then add more,
    to taste)
  • Freshly ground pepper

Instructions

  1. Pre-heat oven to 350°F
  2. Rub the olive oil all over the chicken pieces and sprinkle
    with salt and pepper.
  3. Bake for 45 to 55 minutes, or until internal temp reaches
    165°F using an instant-read thermometer.
  4. Remove the chicken from the oven and let cool.  Remove the skin then pull the meat from the
    bones and roughly chop.
  5. In a large bowl, mix together the chicken, grapes, almonds,
    celery, scallions, dll, & parsley.
  6. In a small-medium bowl, mix together the mayonnaise, lemon,
    mustard, salt and pepper.
  7. Add the mayo/mustard mixture to the chicken mixture and
    gently stir until well mixed.
  8. Cover with plastic wrap and refrigerate for at least an
    hour. 
  9. Serve on a bed of greens with sliced tomatoes and
    avocado.  Or, serve on bread with green
    leaf lettuce.  Add more toppings to your
    taste!







This article and recipe adapted from this site

Silly Animal toast

Ingredients
  • nut butters
  • cream cheese
  • Nutella
  • Fruit
  • Raisins
  • fun

Instructions
  1. Spread toast with peanut butter, almond butter, Nutella or cream cheese and use fruit and other creative food items to make silly faces. You kind of have to be a genius to figure it out, but I’m sure you could come up with something decent. 

Recipe Notes
These adorable animal faces are also perfect for rice cakes or pancakes, but probably not cake. 

Base Recipe adapted from site

Easy Spicy Thai Chicken and Quinoa

INGREDIENTS

for the spicy thai sauce:

  • 1/2 cup Thai style chili sauce (see notes)
  • 1/2 cup water or chicken broth
  • 1/4 cup Wholesome!® Organic Blue Agave
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons Wholesome!® Organic Light Brown Sugar
  • 1 clove garlic, minced

for the chicken:

  • 2 lbs. boneless skinless chicken thighs
  • 2 cups uncooked quinoa
  • chopped peanuts, cilantro, and chili flakes for topping

INSTRUCTIONS

  1. Sauce: Whisk all the sauce ingredients together. Set aside about 1/2 cup sauce to marinade the chicken. In a small saucepan over medium heat, bring the sauce to a boil and reduce heat to low. Simmer for 30 minutes or so until the sauce has thickened.
  2. Quinoa: Cook according to package directions.
  3. Chicken: Place the chicken in a bag or bowl with the reserved 1/2 cup sauce to marinate. Return to the refrigerator and let it all hang out for 30 minutes or so, while the sauce thickens. Shake off excess marinade and transfer to a hot grill pan or skillet. Let the chicken cook for a few minutes on each side, until no longer pink, brushing periodically with the thickened sauce.
  4. Serving: Plate the quinoa on a large platter and top with the chicken. Brush the whole thing with extra sauce. Sprinkle with cilantro, peanuts, and chili flakes.

This article and recipe adapted from this site

The Best Chicken Ever



INGREDIENTS

  • 4 boneless, skinless chicken breats
  • 1 packet ranch dressing mix
  • ¾             Cups
    Panko bread crumbs
  • ¾             Cups
    Parmesan cheese 
  • ½             Cups
    Melted smart balance spread 
  • Or your choice of butter product
  • 1 Greased baking dish( or 2)
  • 2 medium bowls

  1. Supplies. In a medium bowl, mix ranch packet, bread crumbs
    & Parmesan cheese. Set aside.Supplies. In a medium bowl, mix ranch packet,
    bread crumbs & Parmesan cheese. Set aside.
  2. Boneless, skinless chicken breasts.Boneless, skinless
    chicken breasts.
  3. Preheat oven to 350.Preheat oven to 350.
  4. Clean & rinse chicken. Cut each piece in half, the long
    way.Clean & rinse chicken. Cut each piece in half, the long way.
  5. Use a paper towel to pat chicken dry.Use a paper towel to
    pat chicken dry.
  6. Melt smart balance spread ( or butter) in medium microwave
    bowl.Melt smart balance spread ( or butter) in medium microwave bowl.
  7. Dip each piece of chicken into melted butter. Cover both
    sides.Dip each piece of chicken into melted butter. Cover both sides.
  8. Then press each side of the chicken into the breading
    mix.Then press each side of the chicken into the breading mix.
  9. Place in greased baking pan. Do this for each piece. I lined
    my baking dish with foil, which I sprayed with Pam to keep the chicken from
    sticking. And for easy clean up! Place
    in greased baking pan. Do this for each piece. I lined my baking dish with foil,
    which I sprayed with Pam to keep the chicken from sticking. And for easy clean
    up! 
  10. I had lots of mix left over so I sprinkled the rest all over
    the top of the chicken. I also melted a little more smart balance &
    drizzled it over each piece.I had lots of mix left over so I sprinkled the rest
    all over the top of the chicken. I also melted a little more smart balance
    & drizzled it over each piece.
  11. Now kick your feet up ( or clean up the mess you made) &
    let the chicken cook for 45 minutes. WARNING: the kitchen is starting to smell
    real good!!!
  12. The finished dish! I was so excited to taste this best
    chicken ever that you can see where I cut  
    a piece in the bottom left hand corner!!The finished dish! I was so
    excited to taste this best chicken ever that you can see where I cut a piece in
    the bottom left hand corner!!
  13. Folks, I would not lie to my fellow snapguiders… This
    chicken is AWESOME! It turned out juicy and oh so FLAVORFUL! With such few
    ingredients. I forced myself to stop at 2 pieces. This is now a fave!
  14. Thanks for watching. Let me know if you try it & what
    you think about it!



This Recipe adapted from >>>> Click Here

No Bake Cookie Dough Bars



INGREDIENTS

  • ½ cup brown sugar
  • 1 stick of butter (8 tbls), softened
  • 1 cup flour
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla extract
  • ½ cup mini chocolate chips
  • Sprinkles

TOPPING INGREDIENTS:

  1. 1 bag white chocolate candy melts
  2. ½ cup heavy cream
  3. Gel food coloring


INSTRUCTIONS

  1. Combine brown sugar and softened butter in a large bowl with
    a hand mixer until evenly blended. Add in flour, condensed milk, and vanilla
    extract. Blend on med-high until you have a thick dough. Fold in chocolate
    chips and sprinkles with a spoon or spatula.
  2. Line a square baking pan with parchment paper, then spread
    dough out evenly in your pan. Make sure to press firmly all around the surface
    to get one uniformed layer. Chill in the refrigerator for 1 hour.
  3. While dough is chilling, make your topping by combining
    white chocolate chips and heavy cream in a saucepan over low-medium heat. Stir
    frequently until melted and creamy. Add a drop of gel food coloring.
  4. Take the dough from the refrigerator and pour your topping
    layer over the surface. Add sprinkles to the top. Return to chill for another
    hour, then cut and serve.



Read Full Recipe —> Click Here

Chicken Ranch Pasta Bake



Ingredients
  • 8 ounces penne pasta
  • 1 lb. boneless, skinless chicken breasts, cubed
  • 1 Tablespoon ranch seasoning/dressing mix

Sauce:
  • 2 Tablespoons salted butter
  • 1 teaspoon minced garlic
  • 1 Tablespoon ranch seasoning/dressing mix
  • ½ Tablespoon all-purpose flour
  • 1 pint heavy whipping cream
  • ½ cup freshly grated Parmesan cheese
  • ¼ teaspoon black pepper

Toppings:
  • 1 cup Mozzarella cheese
  • 4 slices cooked bacon, chopped
  • fresh chopped parsley (optional)

Instructions
  1. In a large pot of water, boil penne pasta until al dente,
    according to package directions. Drain.
  2. Season chicken pieces with ranch seasoning. Spray a large
    non-stick skillet with cooking spray.
  3. Cook chicken in prepared skillet over medium-high heat until
    no longer pink in center; about 10 to 12 minutes. Remove chicken from skillet
    and onto a large plate. Tent with foil to keep warm. Carefully wipe skillet
    clean so you can cook sauce in it.
  4. Add butter to skillet and melt it over medium heat. Once
    melted, add garlic and stir until fragrant; about 1 minute. Whisk in ranch
    seasoning and flour. Cook for 30 seconds whisking constantly. Slowly whisk in
    heavy whipping cream. Continue to cook and stir for one minute or until mixture
    starts to boil. Remove from heat and stir in Parmesan cheese until it
    completely melts. Season sauce with pepper.
  5. Add drained pasta and cooked chicken to ranch sauce in
    skillet. Stir to combine.
  6. Pour this mixture into a greased 9×13 inch baking pan. Top
    with Mozzarella cheese and chopped bacon. Bake in a preheated 375 degree F
    oven, uncovered, for 20 minutes or until cheese is melted and bubbling.
  7. Remove from oven and let rest/cool 5 to 10 minutes before
    serving. Serve with fresh parsley, if desired. Enjoy!

Base Recipe adapted from this SITE

Old Fashioned Easy Apple Crisp

  • 6 golden delicious apples, peeled and chopped (other
    varieties can be used, can also be sliced)
  • 2 Tbsp granulated sugar
  • 1 3/4 tsp ground cinnamon, divided
  • 1 1/2 tsp lemon juice
  • 1 cup light brown sugar
  • 3/4 cup old fashioned oats
  • 3/4 cup all-purpose flour
  • 1/2 cup cold unsalted butter, diced into small cubes
  • pinch of kosher salt

INSTRUCTIONS

  1. Preheat oven to 350 F degrees.  Butter an 8×8 baking dish, or spray with
    non-stick cooking spray.  Set aside.
  2. In a mixing bowl, add chopped apples, granulated sugar, 3/4
    tsp of the cinnamon and lemon juice. 
    Stir to combine, then transfer to prepared baking dish.
  3. In a separate
    mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon,
    salt, and diced cold butter).  Use a
    pastry cutter to cut the butter into the oat mixture, using a slight downward
    twisting motion, until mixture resembled pea-sized crumbs.  Alternatively, you can use two forks or even
    your hands to cut butter into the mixture.
  4. Spread topping over apples in baking
    dish, and gently pat to even it out. 
    Bake 40-50 minutes, until golden brown and bubbly.
  5. Serve warm and enjoy!

This article and recipe adapted from this site

Cream Cheese Chicken Taquitos



INGREDIENTS


  • 2 boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • salt + pepper
  • 8 ounces cream cheese
  • ⅓ cup water
  • 1 to 1 ½ cups shredded colby or Mexican blend cheese
  • 12 6 inch corn or flour tortillas
  • optional: cilantro, salsa, sour cream, or other toppings as desired


INSTRUCTIONS


  1. Mix chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water in a medium mixing bowl. Pour half of the mixture into your crockpot, place chicken in crockpot and pour remaining mixture over the chicken.
  2. Cover and cook on low 8 hours or high for 4 hours.
  3. Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Cook about 15 minutes longer.
  4. Preheat oven to 400. Here is a great trick to keep your corn tortilla from falling apart. Place 1 corn tortilla on a skillet, put about ⅛ cup cheese on the corn tortilla. Warm the tortilla until the cheese melts, remove tortilla from pan. Melting the cheese on the corn tortilla will keep it from falling apart in the next step.
  5. Place about ¼ cup of the chicken mixture onto the middle of each corn tortilla that has the melted cheese on it or a flour tortilla.
  6. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. If using corn tortilla brushing some olive oil over them will help with browning and crisping.
  7. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.

This article and recipe adapted from this site

Most Amazing One Pot Greek Chicken and Lemon Rice

Ingredients

CHICKEN AND MARINADE

  • 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)(Note 1)
  • 1 – 2 lemons, use the zest + 4 tbsp lemon juice (Note 7)
  • 1 tbsp dried oregano
  • 4 garlic cloves, minced
  • 1/2 tsp salt

RICE

  • 1 1/2 tbsp olive oil, separated
  • 1 small onion, finely diced
  • 1 cup / 180g long grain rice (Note 6 for other rice)
  • 1 1/2 cups / 375 ml chicken broth / stock
  • 3/4 cup / 185ml water
  • 1 tbsp dried oregano
  • 3/4 tsp salt
  • Black pepper

GARNISH

  • Finely chopped parsley or oregano (optional)
  • Fresh lemon zest (highly recommended)

Instructions
  1. Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.

TO COOK

  1. Preheat oven to 180C/350F.
  2. Remove chicken from marinade, but reserve the Marinade.
  3. Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
  4. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
  5. Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
  6. Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
  7. Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet (Note 3). Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
  8. Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.

This article and recipe adapted from this site

Easy orange Chicken



Ingredients

  • 1 cup bbq sauce
  • 1 cup sweet orange marmalade
  • 2 tbsp soy sauce
  • 3 chicken breast (boneless and skinless)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 6 tbsp olive oil

Instructions 
  1. In a small saucepan start your orange chicken sauce. Add BBQ
    sauce, orange marmalade, and soy sauce. Whisk together and allow to cook on a
    simmer. While your sauce simmers get your chicken started. 
  2. Dice chicken breast into bite-size pieces. Heat a large skillet
    on medium heat and add oil. Whisk egg together in place in a bowl. Wash chicken
    pieces in egg wash and then coat with flour. Add chicken to warm oiled skillet. 
  3. Allow chicken to cook for 3-4 minutes before turning over.
    Turn and cook until both sides are crispy.
  4. Add chicken to a large mixing bowl and pour orange sauce
    over cooked chicken. Use tongs to toss and coat the chicken.
  5. I served mine with rice

Read Full Recipe >>>> Click Here

Strawberry Crumb Bars

Ingredients

  • 1/2 cup white sugar
  • 1/2 teaspoon baking powder
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup very cold butter, (8 Tablespoons or 1 stick of
    butter)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 2 cups fresh strawberries, chopped
  • 1/3 cup white sugar
  • 2 teaspoons cornstarch


Instructions

  1. Preheat the oven to 375 degrees F.
  2. Place parchment paper on the bottom of the 8×8 pan that
    hangs over the side of the pan. (This is to make it easier to remove the
    Strawberry Crumb Bars after cooking.)
  3. In a medium bowl, stir together 1/2 cup white sugar, flour,
    baking powder and salt.
  4. Using a fork or a pastry cutter, cut the butter into the
    flour mixture. (VERY IMPORTANT:  Make
    sure the butter is very cold.) Work with the dough until the pieces are very small.
    Dough will be crumbly.  You can also
    pulse in a food processor to until you get pea sized crumbs.
  5. In a separate measuring cup or small bowl, beat an egg with
    a fork. Add the egg and vanilla to the flour mixture, and combine until you
    have a crumbly mixture.
  6. Pat half of the dough evenly into the bottom of the prepared
    pan.
  7. In another bowl, stir together 1/3 cup sugar and cornstarch.
    Stir in the strawberries.
  8. Spoon the strawberry mixture evenly over the bottom crust.
  9. Crumble the remaining dough over the strawberry filling
    layer.
  10. Bake in a preheated oven for 45 minutes, or until top is
    slightly golden brown. (My oven runs hot and baked in about 38 minutes.)
  11. Cool completely before cutting into squares. I recommend
    refrigerating until ready to serve.





Read Full Recipe >>>> Click Here

Vegan Peanut butter Chocolate Cheesecake



Ingredients


Crust:

  • ½ cup raw pecans
  • ½ cup dates pitted (don’t forget to remove the pits)!!
  • 1 ½ TBS unsweetened cocoa powder
  • 2 TBS unsweetened, shredded coconut
  • 1 TBS honey or pure maple syrup
  • ¼ tsp sea salt

Filling

  • 1 cup roasted, unsalted cashews soaked for at least 1 hour
  • 6 TBS pure maple syrup
  • ¼ cup coconut oil melted
  • ¼ cup unsweetened chocolate or semi-sweet chocolate chips,
    melted
  • ¼ cup creamy peanut butter
  • ½ cup coconut cream
  • 1 tsp pure vanilla extract
  • 2 TBS unsweetened cocoa powder
  • ¼ tsp sea salt

Chocolate peanut butter topping:

  • ¼ cup semi-sweet chocolate chips
  • 2 TBS creamy peanut butter

Instructions

  1. First, soak 1 cup of cashews in enough boiling water to
    cover them for at least 1 hour. After 1 hour rinse and drain and proceed with
    the recipe.

Crust:

  1. Line a 6” round cake pan (deep) with parchment paper. Set
    aside.
  2. Put dates and pecans in the container of a Vitamix blender
    or a food processor fitted with the “S” blade. Process until mixture is
    resembles a coarse meal and is uniform throughout.
  3. Add the rest of the to the blender/food processor and
    blend/process until the mixture just starts to clump together. (Do not over
    process here or the bites will become oily)!
  4. Pour the mixture into the prepared pan and press it evenly
    into the bottom of the pan.
  5. Put the pan with the crust in it in the refrigerator while
    you make the filling.

Filling:

  1. In a microwave safe dish or in a small pan over medium-low
    heat melt together the peanut butter, chocolate, maple syrup and coconut oil
    until smooth. Set aside.
  2. Place the soaked, rinsed and drained cashews and the coconut
    cream into the container of your Vitamix blender. Blend until smooth.
  3. Add the melted chocolate, peanut butter & coconut oil
    mixture, vanilla extract, cocoa powder and salt to the Vitamix/blender. Blend
    for 30-60 seconds or until silky smooth. You may need to stop, scrape down the
    sides and continue blending.
  4. Pour the filling into the prepared pan and evenly spread it
    over the crust.
  5. Place the pan back in the refrigerator until it sets up and
    becomes solid (about 1-2 hours).

Topping:

  1. Melt ¼ cup chopped semisweet chocolate or chocolate chips
    with 2 TBS peanut butter and stir until smooth. Evenly spread over firm
    filling. Return to fridge to set.
  2. To serve, remove from fridge and let sit at room temperature
    for 20 minutes. This tastes the best when it’s not straight out of the fridge
    and has a little time to sit at room temperature!

Read Full Recipe —> Click Here

Baked Bang Bang Chicken



INGREDIENTS

  • 1/2 cup light mayonnaise
  • 2 tablespoons Sriracha
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 2 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 chicken breasts , boneless skinless
  • 1 cup flour
  • 2 cups panko breadcrumbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Vegetable oil spray

INSTRUCTIONS
  1. Mix the mayonnaise, Sriracha, sugar and vinegar in a small
    bowl and set aside.
  2. Whisk the eggs, salt and pepper in a shallow bowl.
  3. Cut the chicken breasts into 1” chunks.
  4. Place the flour into a shallow bowl.
  5. Mix the breadcrumbs, onion powder and garlic powder together
    in a shallow bowl.
  6. Preheat the oven to 375 degrees.
  7. Coat the chicken with the flour, then dredge in the egg
    mixture, then into the panko mixture and add to a large baking sheet.
  8. Spray with vegetable oil spray for 2 seconds.
  9. Bake for 22-25 minutes or until golden brown.
  10. While still hot, toss with the sriracha mayonnaise mixture.

This article and recipe adapted from this site

Crock-pot Chicken and Dumplings



INGREDIENTS

  • 1 onion, chopped
  • 1 1/4 lb. boneless skinless chicken breasts
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 2 (10.5-oz.) cans cream of chicken soup
  • 2 c. low-sodium chicken broth
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and chopped
  • 1 c. frozen peas, thawed
  • 3 cloves garlic, minced
  • 1 (16.3-oz.) can refrigerated biscuits

DIRECTIONS

  1. Scatter onion in the bottom of a large slow cooker then top
    with chicken. Season with oregano, salt, and pepper.
  2. Pour over soup and broth then add thyme and bay leaf. Cover
    and cook on high until the chicken is cooked through, about 3 hours.
  3. Discard thyme and bay leaf, then shred chicken with two
    forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small
    pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the
    top. Cook on high until vegetables are tender and biscuits are cooked through,
    about 1 hour more.







This article and recipe adapted from this site

Cinnamon Apple Quinoa Breakfast

Ingredients
  • 1/2 cup quinoa
  • 1 1/2 cups water
  • 2 large apples
  • 2 teaspoons cinnamon
  • Honey

Instructions
  1. Peel and core both apples. Chop them into bite-sized pieces.
  2. Add quinoa, water and apples to a sauce pan. Bring to a boil, cover and reduce to simmer for 20 – 25 minutes. The apples will be soft and the quinoa will have absorbed the water.
  3. Stir in cinnamon and transfer mixture to two bowls.
  4. Drizzle with honey and sprinkle with additional cinnamon (if desired). And enjoy!

Base Recipe adapted from site

Clean Eating Chicken Enchiladas



Ingredients

  • 1 tbsp olive oil
  • 1 onion finely diced
  • 6 chicken thigh fillets skinned and cut into strips
  • 2 cloves garlic finely chopped
  • 1 tbsp cumin
  • ½ tsp Oregano Dried herb
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp apple cider vinegar
  • 300 ml tomato puree Or Passata
  • 1 cup chicken stock 250ml
  • 1 can black beans drained and rinsed
  • ½ cup corn frozen or fresh
  • 8 tortilla Wholegrain
  • ½ cup Sour Cream
  • ½ cup Cheese grated

Instructions

  1. Preheat Oven to 180’C / 350’F. Prep a large baking tray by
    rubbing a little olive oil on the base (you can use parchment paper to  make clean up easier).
  2. Heat up a large pot on the stove top. Add olive oil and
    diced onions. Cook until softened (around 5 minutes). Add chicken pieces, salt
    and pepper. Fry until juices have evaporated and chicken starts to brown.
  3. Add cumin, oregano, smoked paprika, garlic. Fry for around
    one minutes, stiring to coat chicken evenly with spices.
  4. Pour in stock, tomato puree, beans and corn. Cover pot and
    allow to simmer on medium for 10-15 minutes until chicken is tender and sauce
    has thickened slightly. Remove from heat. Use a colander to drain the sauce
    from the chicken and set sauce and chicken filling aside. DO NOT THROW SAUCE
    AWAY.
  5. Soften your tortillas by wrapping in foil and heating in the
    oven for a couple minutes. This makes them easier to work with.
  6. Spread a teaspoon sour cream on each tortilla and spoon
    chicken and bean filling on top along the center. Roll up your tortilla and
    place seam side down in your baking tray. Repeat until all 8 tortillas are
    done.
  7. Spoon strained enchilada sauce over the rolled tortillas and
    top with grated cheese.
  8. Bake in the oven for 25 minutes until golden and serve.

This Recipe adapted from >>>> Click Here

Crock Pot Chicken Alfredo Casserole Recipe

Ingredients

  • 3 boneless skinless chicken breasts (cooked and shredded)
  • (2) 15 oz Jars of Alfredo sauce (I really like Bertoli
    brand)
  • 1 cup water
  • 1 Tablespoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 16 oz penne uncooked
  • 3 cups Mozzarella cheese (shredded)
  • 1/4 cup parmesan cheese
  • chopped parsley (optional)

Instructions

  1. In a mixing bowl, combine the Alfredo sauce, water, salt,
    pepper, and minced garlic.
  2. Stir in the uncooked penne pasta until evenly coated. 
  3. Spray a 6 quart crock pot with non stick spray.
  4. Place half the penne and alfredo mixture in the bottom of
    the crock pot.
  5. Place half the chicken on top.
  6. Top with 1 cup of Mozzarella cheese and an 1/8 cup of
    parmesan cheese.
  7. Layer the remaining penne mixture, then the remaining
    chicken, another cup of mozzarella cheese, and the parmesan cheese.
  8. Place the lid on top and cook on low for 2 1/2 to 3 hours.
  9. Remove the lid and top with another cup of mozzarella
    cheese.
  10. After it melts. Sprinkle with some parsley (optional) and
    serve.





This Recipe adapted from >>>> Click Here

Chocolate Cream Squares

Ingredients

  • 17.3 ounces puff pastry (1 box) thawed
  • 8 ounces Heavy whipping cream
  • 2 cups chocolate pudding
  • 1/2 cup confectioners sugar reserve 1 tablespoon for cream
  • 1 tsp vanilla extract
  • 1/2 cup chocolate morsels melted

Instructions

  1. Open slightly thawed puff pastry and cut into even
    rectangles using a pastry wheel.
  2. Bake according to the package on a parchment-lined baking
    sheet.
  3. Once done, carefully cut each rectangle in half.
  4. Add a dollop of chocolate pudding to each bottom half.
  5. To make the real-whipped cream, add your 1/4 cup
    confectioners sugar, heavy whipping cream, and vanilla extract to a mixing
    bowl, and beat on high until stiff peaks form.
  6. Once done, transfer cream to a pastry bag.
  7. Pipe each square with cream, and then sprinkle the remaining
    powdered sugar gently over each.
  8. Lastly, swizzle the melted chocolate over each, and voila-
    you have yourself an elegant batch of Chocolate-Filled Real Cream Squares. 



Read Full Recipe —> Click Here

Amazing Chicken Pesto Pasta In Creamy



INGREDIENTS
  • 1 cup sour cream
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 cups freshly grated Parmesan cheese, divided
  • 3 pounds boneless chicken breasts, trimmed of excess fat

 

INSTRUCTIONS

  1. Preheat oven to 375°F. Lightly coat a 9×13 baking dish with
    nonstick spray and set aside.
  2. In a medium bowl, mix together the sour cream, garlic
    powder, seasoned salt, pepper, and 1 cup of Parmesan cheese.
  3. Place the chicken breasts evenly into the pan. Spread the
    sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan
    cheese.
  4. Bake for 25-30 minutes, or until the chicken is cooked
    through.
  5. Turn the oven to broil and place the pan under the broiler
    for 2-3 minutes until lightly browned on top.
  6. Serve immediately.

This article and recipe adapted from this site

Guacamole Chicken Melt



Ingredients


  • Original recipe yields 4 servings
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons Creole-style seasoning
  • 2 avocados, peeled and pitted
  • 1 tablespoon fresh lime juice
  • 1 small tomato, diced
  • 2 tablespoons finely chopped red onion
  • garlic powder to taste
  • salt and pepper to taste
  • 4 slices pepper jack cheese

Directions

  • Step 1

Preheat oven broiler, and set the oven rack about 6 inches
from the heat source.

  • Step 2

Heat the butter and olive oil in a skillet over medium heat,
and pan-fry the chicken breasts for about 10 minutes per side until no longer
pink on the inside and golden brown on the outside, sprinkling each side with Creole
seasoning. 
  • Step 3

Scoop the avocados into a bowl, and mash them with the lime
juice, tomato, onion, garlic powder, salt, and pepper.

  • Step 4

Spoon about 1/3 cup of guacamole onto each chicken breast,
top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the
cheese is melted and bubbling.


Nutrition Facts

Per Serving:

433 calories; 31.4 g total fat; 84 mg cholesterol; 441 mg
sodium. 11.8 g carbohydrates; 28.5 g protein; Full Nutrition





This article and recipe adapted from this site

Chicken Tetrazzini



INGREDIENTS:


  • 1 (16-oz) package linguine pasta
  • 1 whole rotisserie chicken, meat removed and chopped
  • 1 (10.75-oz) can cream of chicken soup
  • 1 (10.75-oz) can cream of mushroom soup
  • 1 (16-oz) container sour cream
  • 1/3 cup butter, melted
  • 1/2 cup chicken broth
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 tsp dried parsley


INSTRUCTIONS:


  1. Preheat oven to 300ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
  2. Cook pasta according to package directions. Drain.
  3. In a large bowl, combine chopped chicken, soups, sour cream, butter, broth, salt, pepper, garlic powder. Stir in cooked pasta.
  4. Pour mixture into prepared baking dish. Top with cheeses and parsley. Cover with aluminum foil.
  5. Bake covered for 45 minutes. Remove foil and bake an additional 10 to 15 minutes, until bubbly and cheese is melted.
  6. Read more at https://www.plainchicken.com/2018/11/chicken-tetrazzini.html#6g5dM1xL1xBhWeb3.99

This article and recipe adapted from this site

Luxury Easy Rum and Coke Chicken Wings

INGREDIENTS

  • For the wings:

  • 1kg chicken wings

  • 2 tbsp smoked paprika

  • 1tsp chilli powder

  • 1 tsp salt

  • Glaze:

  • 150ml dark rum

  • 200ml coke

  • 3 tbsp honey

  • 2 tbsp ketchup

  • 50g butter

INSTRUCTIONS

  1. Preheat the oven to 180c fan and line a large baking tray with baking paper.

  2. Put the wings into a large bowl and add the paprika and chilli powder. Season with salt and toss to coat evenly.Spread out onto the baking tray and bake for 20 minutes until golden brown and cooked through.

  3. To make the glaze, put the rum, coke, ketchup and honey in a saucepan. Bring to the boil over medium heat, then reduce the heat slightly and cook for about 15 minutes or until reduced. Whisk in the butter then remove from the heat. Pour the sauce over the wings and return to the oven and cook for a further 20-30 minutes, or until they are dark and sticky.

This article and recipe adapted from this site

Cinnamon Banana Bread Muffins

Ingredients

banana bread muffins

  • 2/3 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 2/3 cup mashed banana (about 2 small bananas)
  • 1 teaspoon vanilla extract
  • 1 2/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

cinnamon & sugar topping

  • 3 tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Heat oven to 375 degrees. Spray bottoms only of 12
    regular-size muffin cups with cooking spray. Or you can also use liners. 
  2. In medium bowl combine the sugar, oil, eggs and stir with
    wire whisk. Add in bananas and vanilla, whisk until combined.
  3. Add in flour, baking soda, salt, and cinnamon and stir
    together until just combined.
  4. Divide batter evenly among muffin cups. Each muffin cup will
    be almost to the top. About 3/4 full.
  5. Bake 17 to 21 minutes or until toothpick inserted in center
    comes out clean and muffins are high and rounded on top. The tops of the
    muffins should not look wet (that means they’re not fully cooked). 
  6. Remove muffins from pan to a cooling rack. 
  7. For the cinnamon & sugar topping : Combine the sugar and
    cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip
    muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let
    cool completely


Read Full Recipe >>>> Click Here

Easy Bruschetta Chicken Recipe



Ingredients

For the Chicken

  • 3 large boneless skinless chicken breasts – halved
    horizontally to make 6 fillets
  • 2 tbsp olive oil
  • 2 cloves garlic – minced
  • 2 tbsp Italian seasoning
  • 2 tsp salt
  • 1 tsp pepper

For the Bruschetta Topping

  • 6 roma tomatoes – seeded and diced
  • 1/2 lemon – juiced
  • 1 clove garlic – minced
  • 1/2 small red onion – minced
  • 8-12 large basil leaves – rolled up and sliced into thin
    ribbons, plus more for serving
  • salt + pepper – to taste
  • 1/4 cup Parmesan cheese – grated

For serving

  • 4 zucchini – spiralized
  • Balsamic glaze
  • Freshly grated parmesan cheese

Instructions

  1. Marinate the Chicken. Add the chicken, olive oil, garlic,
    dried Italian seasoning, salt, and pepper to a large mixing bowl. Mix well to
    evenly coat the chicken with the oil and seasoning (it works really well to use
    your hands here). Allow the chicken to marinate for at least 10 minutes. Set
    aside.
  2. Meanwhile, as the chicken is marinating, prepare the
    bruschetta topping. Add the tomatoes, lemon juice, garlic, red onion, basil,
    salt, pepper, and parmesan cheese to a medium mixing bowl. Gently toss to
    combine. Set aside.
  3. Prepare the zucchini noodles using your favorite method (I
    use a spiralizer). Set aside as they will be needed just after the chicken has
    been cooked.
  4. Cook the chicken. Set a large skillet over medium-high heat.
    Once the skillet is nice and hot, drizzle with olive oil and add the chicken
    (working in batches, if needed). Cook the chicken for approximately 3-4 minutes
    on each side, or until fully cooked. Remove the chicken from the skillet and
    set aside to a clean plate.
  5. In the same skillet over medium heat add the zucchini
    noodles. Sauté for 2-3 minutes, or until just starting to soften (try not to
    over-cook as they will turn soggy).
  6. Return the chicken to the skillet and nestle in with the
    zucchini noodles. Top with spoonfuls of bruschetta topping, remove from heat
    and serve.
  7. Serve garnished with additional parmesan cheese, basil,
    parsley or freshly squeezed lemon juice.


Read Full Recipe —> Click Here

Chicken Bacon Ranch Pull Apart Rolls



Ingredients
  • 1 15-oz packaged 12-count potato rolls (i.e. Martin’s)
  • 1 lb thinly sliced deli chicken
  • 8 slices bacon cooked and crumbled
  • 12 slices colby jack cheese
  • 1/3 cup prepared Ranch salad dressing
  • 1/2 cup butter
  • 1 Tbsp chopped fresh chives
  • 1 tsp garlic salt
  • 1/2 tsp onion powder
  • 2 Tbsp grated Parmesan cheese

Instructions
  1. Preheat the oven to 350°F. Line a large baking sheet with
    parchment paper.
  2. Using a serrated knife cut through the middle of the potato
    rolls. Place the bottoms side by side on the pan. Set the tops aside.
  3. In a small saucepan over medium heat, melt together the
    softened butter, chives, garlic salt and onion powder.
  4. Brush the bottoms of the sliced rolls with about 1/3 of the
    seasoned butter.
  5. Layer 1/2 of the cheese on the bottom, then arrange the
    chicken and bacon crumbles over the cheese. Break cheese slices if needed to
    fit.
  6. Drizzle with Ranch dressing. Top with the final layer
    of cheese.
  7. Brush liberally with butter mixture. Place the tops on
    the cheese.
  8. Brush the remaining seasoned butter on top and sides.
    Sprinkle with grated Parmesan cheese.
  9. Cover loosely with foil. Bake covered for 20 minutes then
    uncover and bake for an additional 10 minutes or until the tops are lightly
    golden.
  10. Cut apart and serve immediately with additional Ranch
    dressing, if desired.

Base Recipe adapted from this SITE

Luxury Death-by-chocolate No Bake Cheesecake Bars



INGREDIENTS

  •  18 Oreo cookies
  •  1/4 cup unsalted
    butter, melted
  •  1 tablespoon dark
    chocolate, melted
  •  4 ounces brick-style
    cream cheese, softened
  •  8 ounces dark
    chocolate, chopped
  •  3/4 cup heaving
    whipping cream
  •  1 tablespoon Baileys
    Irish Cream or Kahlua, optional
  •  1/2 teaspoon salt,
    optional and to taste but recommended
  •  1/2 cup mini
    semi-sweet chocolate chips

INSTRUCTIONS

  1. Line a 9×9-inch pan with aluminum foil for easier cleanup
    and spray with cooking spray; set aside.
  2. To the canister of a food processer, add the Oreos (whole)
    and process on high speed until you have fine crumbs; set aside.
  3.  

    To a small microwave-safe bowl, add the butter, 1 tablespoon
    chocolate, and heat on high power until the chocolate and butter have melted
    and can be stirred smooth.

  4. Pour melted chocolate and butter mixture into the food
    processor, process on high speed to incorporate, turn crumb mixture out into
    the prepared pan, and hard-pack the mixture to form and even flat crust layer;
    set aside.
  5. To a large mixing bowl, add the cream cheese, and beat with
    a handheld electric mixer on high speed until fluffy; set aside.
  6. To a separate, large, microwave-safe bowl, add the 8 ounces
    chopped chocolate, heavy cream, and heat in 30-second increments until the
    chocolate has melted and can be stirred smooth into the cream and mixture is
    silky, likely about 90 seconds total, but microwaves vary and you don’t want to
    scorch your mixture.
  7. Transfer the creamy chocolate mixture into the bowl with the
    cream cheese and beat on high power until smooth and combined.
  8. Optionally add the liquor and/or salt. I really recommend
    not skipping the salt because it complements the chocolate flavors in the
    dessert and balances the richness. Actually, I added 1 full teaspoon and we
    still didn’t think it tasted like a salted chocolate dessert but all tastes and
    preferences vary.
  9. Evenly sprinkle with the mini chocolate chips and
    refrigerate for at least 3 hours, or overnight or a few days in advance, before
    slicing and serving. After the 3-hour point when dessert is well chilled, cover
    with foil when dessert is in the fridge. Initially, there will be some heat
    which will create condensation and that’s why initially you don’t want to cover
    it but after it’s sufficiently chilled, yes cover it. Dessert will keep for at
    least 10 days in the fridge, and likely much longer, but store and consume it
    for as long as you’re comfortable.

This article and recipe adapted from this site

Dill Pickle Chicken Salad Sandwiches



Ingredients


chicken salad

  • 1 Rotisserie Chicken (or about 4 cups shredded or diced
    chicken)
  • 1 cup diced dill pickles
  • 1/3 cup sliced green onions

creamy dressing

  • 1 bar (8 oz) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 tablespoon dill pickle juice (from the pickle jar)
  • 3/4 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Add the chunked chicken, diced dill pickles, and green onion
    to a mixing bowl. In a separate bowl, combine all the creamy dressing
    ingredients and stir together until smooth and combined. Pour over the chicken
    salad and stir together.
  2. Let the chicken salad hang out in the fridge for at least
    4-5 hours before serving. This chicken salad is much better when it’s cold.
    Serve with croissants, rolls, or lettuce leaves.

Recipe Notes

  • If you serve this chicken salad with smaller rolls, then you
    will be able to get closer to 15-20 sandwiches. Croissants are larger which
    results in fewer servings.
  • Feel free to use light cream cheese if wanted.
  • If you are not using a pre-seasoned rotisserie chicken, you
    may need to add 1/2 teaspoon salt. Use the 1/4 teaspoon called for and then
    taste. Add more salt if needed.
  • The cream cheese needs to be soft so it mixes in smooth. I
    put the cream cheese on a microwave safe plate and let it microwave for about
    25 seconds.


This article and recipe adapted from this site

Best Cheesy Honey Mustard Chicken

INGREDIENTS:

  • 4 boneless chicken breasts

  • 3/4 cup honey

  • 1/2 cup Dijon mustard

  • 1 tsp lemon juice

  • 1/2 tsp paprika

  • lemon pepper to taste

  • 1/4 cup chopped cooked bacon

  • 1 cup shredded mozzarella cheese

INSTRUCTIONS:

  1. Preheat oven to 375ºF.

  2. Season chicken breasts with lemon pepper. Place in 9×13 baking dish.

  3. Combine honey, mustard, lemon juice and paprika. Pour over chicken. Bake for 20-25 minutes.

  4. Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup mozzarella cheese. Continue to bake until cheese is starting to brown (about 10 minutes).
This article and recipe adapted from this site

Baked Balsamic Chicken Recipe



INGREDIENTS

  •  4 boneless, skinless
    chicken breasts (6 oz each)
  •  1/4 cup olive oil
  •  2 tbsp soy sauce
  •  1/2 cup balsamic
    vinegar
  •  2 cloves garlic,
    minced
  •  2 tsp dried oregano
  •  1/4 tsp black pepper
  •  1/4 tsp salt — or
    more to taste

INSTRUCTIONS

  1. If the chicken breast is too thick, you can pound it with a
    meat mallet until it is 1/2-inch thick.
  2. Combine olive oil, balsamic vinegar, soy sauce, garlic,
    oregano and black pepper in a bowl.
  3. Place chicken in a baking dish. Pour the marinade over it,
    making sure it is evenly coated. Let is sit for 10 minutes if you have the
    extra time.
  4. Preheat oven to 400 F. Bake chicken at 400 F for 25 minutes,
    or until a thermometer inserted into the thickest part of the meat reads 165 F.

Read Full Recipe >>>> Click Here

Easy Peanut butter Pie Recipe



INGREDIENTS


FOR THE PIE FILLING

  • 1 ( 8 oz.) package cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 ( 8 oz.) container whipped topping, thawed

FOR THE PEANUT BUTTER CRUMBS ON TOP (OPTIONAL)

  • 2 tablespoons powdered sugar
  • 1 tablespoon peanut butter

INSTRUCTIONS


For the pie filling

  1. In a medium bowl beat the cream cheese and the peanut butter
    until well blended and smooth. Add the powdered sugar and beat until well
    blended. Gently fold in 1 ½ cups of the whipped topping just until combined.
  2. Pour into the crust and spread evenly. Spread the remaining
    whipped topping over the top. Sprinkle with the peanut butter crumbs.
  3. Chill for a minimum of 2 hours or overnight.

For the peanut butter crumbs on top (optional)

  1. In a small bowl, using a fork, cut the peanut butter into
    the powdered sugar until crumbs are formed.

Read Full Recipe >>>> Click Here

Slow Cooker Parmesan Chicken and Rice



INGREDIENTS:

  • 4 to 6 skinless boneless chicken breasts (about 2 lbs)
  • 2 (10.75-oz) cans cream of chicken
  • 1 package Lipton Savory Herb & Garlic Recipe Soup &
    Dip Mix
  • 1-3/4 cups milk
  • 1 cup regular long-grain rice
  • salt and pepper to taste
  • 1/4 cup grated parmesan

INSTRUCTIONS:

  1. Spray the insert of the slow cooker with cooking spray.
    Place chicken in the bottom.
  2. Mix together the cream of chicken soup, Lipton Garlic Soup
    Mix, milk, and regular rice. Season with salt and pepper, if desired. Pour over
    chicken. Sprinkle parmesan cheese on top of rice mixture.
  3. Cover slow cooker and cook on HIGH for 3 or 4 hours.
  4. Remove chicken from slow cooker and chop. Place back in the
    slow cooker and stir to combine. 
  5. If rice mixture is too thick, add water, chicken broth or
    additional milk to thin out.

Read Full Recipe —> Click Here

Chicken Curry



Ingredients

Spice blend

  • 1 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp fennel seeds, crushed in a small bag with a meat
    mallet
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground mustard
  • 1/4 tsp ground cloves

Curry

  • 2 Tbsp olive oil
  • 1 small yellow onion, chopped (1 cup)
  • 4 garlic cloves, minced (1 1/2 Tbsp)
  • 1 Tbsp peeled and minced fresh ginger
  • 1 cup low-sodium chicken broth
  • 3/4 cup drained canned diced tomatoes or peeled, seeded,
    diced fresh tomatoes
  • Salt
  • Cayenne pepper, to taste
  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1
    1/4-inch cubes
  • 1 tsp cornstarch mixed with 2 tsp water (optional)
  • 1/3 cup heavy cream
  • 2 Tbsp chopped cilantro

Instructions

  1. In a small mixing bowl whisk together all of the spices in
    the spice blend, set aside. 
  2. Heat olive oil in a 12-inch non-stick skillet over
    medium-high heat. 
  3. Add in onion and saute until slightly golden brown, about 4
    – 6 minutes. 
  4. Add in garlic and ginger, saute 30 seconds more then add in
    spice blend and saute 30 seconds.
  5. Pour in chicken broth and tomatoes and bring to a boil, then
    reduce heat to medium-low, cover and simmer 5 minutes. 
  6. Pour mixture into a blender then cover with lid and remove
    lid insert, cover opening with a clean folded kitchen rag. 
  7. Blend mixture until well pureed and smooth then return to
    skillet and heat skillet over medium-high heat. 
  8. Season sauce with salt and cayenne pepper (start with about
    1/2 tsp salt and a few dashes cayenne then add more to taste) then add in
    chicken. 
  9. Bring to a simmer then reduce heat to medium-low, cover
    skillet with lid and simmer until chicken has cooked through, stirring
    occasionally, about 8 –  12 minutes. 
  10. During the last minute of cooking stir in the cornstarch and
    water slurry if desired, to thicken sauce slightly (or if needed thin with a
    little chicken broth). 
  11. Stir in cream then serve warm with cilantro over basmati
    rice. 
  12. Recipe source: Cooking Classy

This article and recipe adapted from this site

Luxury Easy Creamy White Chicken Enchiladas



Ingredients

  • 2 cups shredded, cooked chicken can use a store-bought
    rotisserie chicken
  • 10 flour tortillas (taco size)
  • 2 cups shredded Monterey Jack cheese (or mozzarella)
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chiles
  • salt & pepper & Adobo seasoning, to taste

Instructions

  1. Preheat oven to 350F degrees.
  2. Spray 9 x 13 baking dish with nonstick cooking spray.
  3. You can cook your chicken a couple of ways. You can roast a
    couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them
    and season with salt and pepper and cook for about 35-45 minutes.
  4. Or you can boil your chicken until cooked. Or you could use
    a store bought rotisserie chicken. It just depends on how much time you have to
    prepare this and what flavor you want from your chicken. The roasted and
    rotisserie chicken are going to give you the most flavor.
  5. Once chicken is cooked, you’ll want to shred it using two
    forks. Or if you have a stand mixer, using the paddle attachment, put your
    chicken in the mixing bowl. Turn mixer on and within a minute your chicken will
    be perfectly shredded.
  6. Add in 1 cup of shredded cheese to shredded chicken along
    with salt, pepper and Adobo (if using.)
  7. Place chicken mixture in each of the flour tortillas.
  8. Roll them all up and place them in the baking dish.
  9. In a medium sauce pan, melt butter.
  10. Whisk in flour and let cook and thicken for 1 minute (don’t
    let it burn).
  11. Add chicken broth and whisk until smooth.
  12. Stir in sour cream and green chiles. Be sure not to let the
    mixture boil.
  13. Take sauce off the heat and pour it over the enchiladas.
  14. Top with remaining shredded cheese.
  15. Bake for about 20-25 minutes.
  16. If you’d like, you can turn the broiler on high and broil
    these for a minute or two until cheese is slighly browned and bubbly.

Nutrition

Calories: 502kcal | Carbohydrates: 30g | Protein: 25g | Fat:
31g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 1044mg | Potassium:
332mg | Fiber: 1g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 5.9mg | Calcium:
388mg | Iron: 2.5mg






This article and recipe adapted from this site

Crispy Honey Chicken



Ingredients


Honey Sauce

  • 1/2 cup Honey
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 1/4 teaspoon sesame oil
  • 1 tablespoon apple cider vinegar or rice wine vinegar
  • pinch of red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 1 tablespoon water


Chicken

  • 3 large chicken breasts (about 1 1/2 lbs, cut into large bite-sized pieces)
  • 1 1/2 cups flour
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon onion powder
  • 1 1/2 cups buttermilk
  • canola oil or vegetable oil (about 2″-3″ of oil in a skillet pan with sides)


Instructions


  1. Pour about 2″-3″ of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot while you prepare the sauce and other ingredients.


Make the Honey Sauce

  1. In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar. Whisk together and bring to a boil.
  2. In a separate bowl stir together the cornstarch and water. Set aside. Once the sauce is boiling slowly add the cornstarch mixture, while whisking. Bring back to a boil and then turn the heat down to low and let simmer for 10 minutes.
  3. ** If the sauce seems to be getting too thick (while you’re frying the chicken) then add water, a tablespoon at a time, to thin it out. You don’t want the sauce too thin as it is supposed to be a thicker sauce.
  4. ** The sauce is just fine simmering on the stove top while you’re frying the chicken batches.


Crispy Chicken

  1. Add flour, chili powder, cumin, coriander, and onion powder into a bowl. Stir with a fork to combine. In a sperate bowl, add the buttermilk.
  2. Two pieces of chicken at a time, once in each hand (fingers), dip the chicken in the flour, then into the buttermilk and then back into the flour. Place the coated chicken in the hot oil and cook for about 5-7 minutes, turning the chicken as needed. The chicken needs to be cooked through and up to temperature, 165 degrees.
  3. Place the cooked chicken on a paper towel lined plate.
  4. Continue cooking the remaining chicken in batches until done.
  5. Combine all the cooked chicken into a large mixing bowl. Pour the hot honey sauce over and gently mix together until all chicken pieces are coated.
  6. Serve with cooked rice and sliced green onions.

This article and recipe adapted from this site

5 Easy Ingredient Lemon Chicken with asparagus

INGREDIENTS

  • 1 lb. boneless skinless chicken breasts
  • 1/4 cup flour
  • 1/2 teaspoon salt, pepper to taste
  • 2 tablespoons butter
  • 1 teaspoon lemon pepper seasoning
  • 1–2 cups chopped asparagus
  • 2 lemons, sliced
  • 2 tablespoons honey + 2 tablespoons butter (optional)
  • parsley for topping (optional)

INSTRUCTIONS

  1. Chicken: Cover the chicken breasts with plastic wrap and pound until each pieces is about a 3/4 of an inch thick. (NOTE: If your chicken breasts are really thick,you can just cut them in half horizontally to make thinner pieces rather than pounding. Works like a charm.) Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat. Melt the butter in a large skillet over medium high heat; add the chicken and saute for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate.
  2. Asparagus and Lemons: Add the chopped asparagus to the pan. Saute for a few minutes until bright green and tender crisp. Remove from the pan and set aside. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter. (NOTE: adding a tiny pat of butter in with the lemons also helps prevent sticking and promote browning.) Remove the lemons from the pan and set aside.
  3. Assembly: Layer all the ingredients back into the skillet – asparagus, chicken, and lemon slices on top.

This article and recipe adapted from this site

Mango Chicken Coconut Curry

INGREDIENTS

  • 3 tbsp Sesame oil, divided 2:1 can sub with peanut oil
  • 3 chicken breast, cubed/diced
  • 1/2 cup diced yellow onion
  • 1 large red bell pepper; julienned
  • 1 large green bell pepper; julienned
  • 3 cloves garlic; minced/grated
  • 2 tbsp yellow curry paste (Thai)
  • ½-3/4 tsp ground ginger
  • 1 1/2 tsp fish sauce
  • 1 cup chicken broth
  • 1/4 cup cilantro plus more for garnish
  • 3 cups frozen mango chunks
  • 2 cups coconut milk divided 1:1
  • Cooked Jasmine Rice

INSTRUCTIONS

  1. Heat the wok on high, add 2 tbsp. sesame oil. 
  2. Add chicken and cook until mostly done; remove and set
    aside. 
  3. Add remaining sesame oil to the still hot wok. 
  4. Add onions, stir, then add peppers and garlic, stir-fry for
    3-5 minutes until veggies have reached desired doneness. 
  5. Add the curry paste, ginger, fish sauce and broth, mix well,
    taking care that the paste has been fully dissolved. 
  6. Simmer for 3 minutes, allowing the liquid to reduce. 
  7. Return the chicken to the wok with its released juices. 
  8. Continue to reduce for another 2 minutes. 
  9. Add mangoes and cilantro, stir well and cook another 2
    minutes, stirring often. 
  10. Add one cup of the coconut milk and allow it to reach a high
    simmer and begin to reduce, 3-5 minutes. 
  11. Once it starts to thicken, add the remaining 1 cup coconut
    milk, return to a high simmer for 2 minutes, and remove from heat, serve with
    rice and garnish with fresh chopped cilantro.



This Recipe adapted from >>>> Click Here

Keto Chocolate Cake



Ingredients

  • 1 Egg, separated
  • 2 oz Sugar-Free Chocolate Chips, melted

Instructions 
  1. Preheat oven to 350F.
  2. Whisk egg white to soft peaks.
  3. In a separate bowl, whisk together egg yolk and melted
    chocolate.
  4. Fold the egg white into the chocolate mixture.
  5. Pour batter into a lightly oiled ramekin.
  6. Bake for 20 minutes.

Read Full Recipe —> Click Here

Cheesy Bbq Chicken Pizza Rolls



Ingredients
  • 1 pound fresh, frozen or refrigerated pizza dough,
    thawed
  • 1/2 cup sweet BBQ sauce, plus extra for
    serving
  • 1 1/4 cups shredded part-skim mozzarella cheese, divided
  • 1 cup finely chopped cooked chicken (rotisserie,
    poached, etc)
  • 3 tablespoons finely chopped red onion
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 3 slices bacon, cooked crisp, drained and
    finely chopped (optional)
  • chopped fresh parsley leaves for garnish
  • 1 teaspoon vegetable oil for greasing the pan, plus
    more for oiling the bowl

Instructions
  1. If frozen, follow instructions for thawing your pizza dough.
    If using refrigerated dough, place in a well oiled bowl, cover and allow to
    come to room temperature, 1 to 2 hours.
  2. Lightly oil a large 9 or 10-inch round skillet or baking
    pan. Cast iron skillets work well for pizza. Set aside.
  3. Preheat oven to 400 degrees F. Lightly flour a clean work
    surface and roll out the room temperature pizza dough to an 18×10-inch
    rectangle. If the dough springs back and won’t hold it’s shape, let it rest an
    additional 5 minutes, then roll again. Spread the BBQ sauce over the surface of
    the dough leaving a 1/2-inch border all around the edges.
  4. Sprinkle 1 cup of the mozzarella cheese evenly across the
    surface of the dough, then top with the chicken, onion, red pepper flakes and
    bacon, if using.
  5. Starting on the long side, roll the dough away from you into
    a tight cylinder, tucking and pulling just a bit as you go. Pinch the seams
    together to seal. Cut into 8 equal slices and place cut side down in the
    prepared pan. When cutting try using dental floss instead of a knife. It works
    amazingly well!
  6. Bake for 25 minutes in a preheated 400 degree F oven.
    Sprinkle the remaining mozzarella cheese on top and continue baking for another
    5 minutes or until the cheese is melted.
  7. Garnish with fresh parsley and serve immediately with
    additional BBQ sauce for dipping.

Base Recipe adapted from this SITE

Keto Key Lime Bars



INGREDIENTS


 Crust:

  • 1 1/2 cup blanched almond flour
  •  

    1/2 cup coconut flour

  •  

    1/4 teaspoon fine grain sea salt

  •  

    1 cup coconut oil or butter

  •  

    3/4 cup Swerve (or erythritol and 1 tsp stevia glycerite)

 

 Key Lime Filling:

  • 8 large eggs
  •  

    1 cup Swerve (or erythritol and 1 tsp stevia glycerite)

  •  

    1 tsp baking powder

  •  

    1/4 tsp fine grain sea salt

  •  

    1/4 cup key lime juice

 

 DIRECTIONS

  1. Preheat oven to 325 degrees F.
  2. Grease an 8 by 8 square glass pan. In a medium bowl, mix the
    butter and natural until smooth.
  3. Add the almond flour, coconut flour and salt. Use a hand
    mixer to combine well. This will be a thick cookie crust; press onto bottom of
    pan using your hands.
  4. Place in oven to pre-bake the crust.
  5. Bake for 15 minutes or until light golden brown. Remove from
    oven and set aside to cool.
  6. Place all the ingredients in a blender and purée until
    smooth.
  7. Pour the mixture evenly over the pre-baked crust and bake
    for 30-40 minutes or until light golden and filling is set in the middle.
  8. Cover with foil if top is getting too dark and center is
    still not set.
  9. Place in fridge to cool. The filling will set up in the
    fridge.
  10. Store in airtight container in the fridge for up to 5 days.
  11. Enjoy!

This article and recipe adapted from this site

Cranberry Bliss Bars

Ingredients

Bars:

  • 1 cup (2 sticks) butter, melted
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 cup white chocolate chips
  • 3/4 cup Craisins

Frosting and Topping:

  • 8 oz. cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon vanilla extract
  • 1/3 cup Craisins, roughly chopped
  • 2 squares baking chocolate or almond bark, melted

Instructions

  1. Preheat oven to 350 degrees F. Line a 15×10 or 13×9 inch jelly roll pan or rimmed cookie sheet with parchment paper. *see notes
  2. Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don’t overmix.
  3. Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don’t overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.
  4. To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy, or place the bars in the refrigerator for about an hour (what I like to do) to help them set up before cutting. Cut into triangles and enjoy!

This article and recipe adapted from this site

Easy One Pan tomato Basil Chicken and Rice

Ingredients

  • 6 chicken thighs , skin on, bone in
  • 1 tablespoon olive oil
  • 2 cloves garlic , chopped
  • 1 onion , diced
  • 1 red bell pepper (capsicum) , deseeded and chopped
  • 1/3 cup sun dried tomato strips in oil , chopped (optional: but adds flavour)
  • 1 1/3 cup uncooked long grain rice , rinsed (arborio rice may also be used for a risotto-like consistency)
  • 14.5 ounce (400g) tin crushed tomatoes, with liquid
  • 1 3/4 cups chicken broth (or chicken stock)
  • 1-2 teaspoons salt (adjust to your taste)
  • 1/2 teaspoon pepper , (adjust to your taste)
  • 1 teaspoon dried basil
  • 1/4 cup fresh basil leaves , chopped
  • extra chopped fresh basil (to serve)

Instructions

  1. Preheat oven to 200°c | 400°F. Heat the oil in a large, deep ovenproof cast iron skillet/or pan (over 30 cm or 12-inches). Add the chicken, skin side down; sear for 3-4 mins on medium-high heat. Turn each thigh and sear until golden all over. Transfer the chicken onto a warm plate.
  2. Add the garlic; fry until fragrant (about 30 seconds). Add the onion and red peppers / capsicum; fry for about 3 minutes or until and onion is transparent. Stir in the sun dried tomatoes, rice, crushed tomatoes and chicken broth (stock). Season with salt, pepper and dried basil. Bring to a simmer and allow the rice to soak up all the tomato flavours.
  3. Place chicken thighs, skin side up, over rice. Bring to the boil; rotate the chicken in the tomato sauce to coat; cover with foil; transfer to preheated oven and allow to bake for about 40 minutes, or until the rice has softened and absorbed the liquid and the chicken is cooked through. Stir through an extra 1/4 cup of water to the rice ONLY if needed (if rice hasn’t cooked fully).
  4. Remove cover; change oven settings to broil / grill on medium heat for a further 8-10 minutes or until the chicken is crispy and golden.
  5. Season with extra salt to taste; sprinkle with freshly chopped basil to serve.


This article and recipe adapted from this site

Luxury Keto Bbq Chicken Casserole



Ingredients 
  • 1 1/4 lb boneless skinless chicken breast
  • 1 1/8 cup sugar-free bbq sauce
  • 1/2 teaspoon garlic seasoning
  • 1 cup Monterey Jack Cheese, grated
  • 1 cup Sharp Cheddar Cheese, grated
  • 6 pieces bacon, cooked and crumbled
  • 3/4 tsp parsley
  • salt and pepper to taste

Instructions

  1. Cook boneless skinless chicken in slow cooker 6 hours on low
    or 3 hours on high. (I always add garlic pepper seasoning and salt then cover
    with chicken broth or water, but feel free to season your favorite way or use a
    rotisserie chicken.)
  2. Preheat oven to 350 degrees and grease an eight by eight
    baking dish. Remove the chicken from slow cooker and chop into large pieces.
  3. Place chicken in bottom of greased casserole dish and
    sprinkle garlic seasoning on top.
  4. Pour homemade sugar-free BBQ sauce on top of chicken.
  5. Crumble cooked bacon on top of the chicken and bbq sauce.
  6.  

    Cover with a mixture of Monterrey Jack and Cheddar cheese.

  7. Bake in a 350-degree oven for approx 15-20 minutes or until
    the cheese is melted and bubbly.
  8. You can place casserole dish on the top rack for 2 minutes
    if you’d like the cheese to brown. Sprinkle the parsley on top and serve.

This Recipe adapted from >>>> Click Here

Pecan Pie Brownie



Ingredients


Brownies

  • (Use a boxed mix, or use the following ingredients for
    homemade brownies)
  • 1 cup butter (2 sticks), melted
  • 3 cups sugar
  • 4 eggs
  • 1 Tbsp. vanilla
  • 1-1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa
  • 1-1/4 tsp. salt
  • 1 cup chocolate chips
  • 1 tsp. flour (for tossing chocolate chips)

Pecan Pie topping

  • 1/3 cup corn syrup
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1/4 cup butter, melted
  • 1/2 tsp. salt
  • 3-1/2 cups pecans

Instructions


Preheat oven to 350-degrees


Brownies (if not using a boxed mix)
  1. Sift the flour, salt, and cocoa and set aside.
  2. Add the butter, sugar, vanilla, and eggs (one at a time) to
    a large bowl. Mix together.
  3. Add the flour mixture and mix well.
  4. Sprinkle the tsp of flour over the chocolate chips in a
    small bowl and toss. Add the chocolate chips to the mixture and mix well.
  5. Pour into a greased 9″ x 13″ casserole dish and
    bake for 25 minutes. Set aside.

Pecan Pie Topping

  1. Add the corn syrup, brown sugar, eggs, vanilla, salt, and
    melted butter to a medium-sized bowl. Mix together.
  2. Add the pecans and stir until all are covered.
  3. Pour over the brownies and spread out gently.
  4. Bake again for 25-30 minutes until done.

Read Full Recipe —> Click Here

Chicken Lombardy



Ingredients
  • 8 oz pkg sliced baby bella mushrooms
  • 2 tbsp butter, melted
  • 3 large boneless, skinless chicken breasts
  • 1/2 cup flour
  • 1/3 cup butter
  • 1/2 cup chicken broth
  • 1/4 cup Marsala wine
  • salt & pepper, to taste
  • 1/2 tbsp corn starch + 1 tbsp water
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 2-3 green onions, thinly sliced

Instructions
  1. Cut each chicken breast evenly in half, lengthwise. One at a
    time, place a piece of chicken in between two sheets of heavy duty plastic
    wrap. Using the flat side of a meat mallet, flatten the breast out to a
    1/4″ thickness. Repeat for all the pieces of chicken.
  2. Melt the two tablespoons of butter in a large skillet over
    medium heat. Add in the mushrooms and saute for 3-5 minutes, or until tender.
    Remove the cooked mushrooms to a waiting plate or bowl, and set aside.
  3. Add the flour to a flat plate. Dredge each piece of chicken
    in it, making sure there’s an even coat.
  4. In the same skillet you cooked the mushrooms in, melt two
    tablespoons of the remaining butter. Add two pieces of chicken, and up the heat
    to medium high. Let the chicken cook until nicely browned on one side, flip and
    repeat. Transfer the browned breasts to a waiting plate.
  5. Add another tablespoon of butter to the skillet, and brown
    another two breasts. Repeat the steps until all the chicken is browned, and all
    transferred to the waiting plate.
  6. Stir the broth and wine into the drippings in the skillet,
    whisking to deglaze the pan and get up all those yummy browned bits. Season
    with salt & pepper. Bring the mixture to a boil, then reduce the heat and
    simmer for 5 minutes, or until thickened slightly. 
  7. In a small bowl, whisk together the corn starch and water to
    make a slurry. Whisk this into the skillet sauce, and let it simmer another 1-2
    minutes- until nicely thickened. Remove the skillet from heat, and set aside.
  8. Transfer the chicken breasts to a lightly greased 9×13
    baking dish, overlapping a bit if necessary to fit them all. Spread the sauteed
    mushrooms evenly out over top.
  9. Pour the sauce evenly out over top of the chicken. Then
    sprinkle the cheeses evenly out over top, followed by the sliced green onions.
  10. Bake the prepared chicken at 450 degrees for 15-20 minutes,
    or until the cheese is melted and slightly golden brown. Remove the dish from
    the oven, and serve immediately.

Base Recipe adapted from this SITE

Cookie Dough Keto Fat Bombs



INGREDIENTS

  • 8 tbsp. (1 stick) butter, softened
  • 1/3 c. Keto friendly confectioners sugar (such as Swerve)
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 2 c. almond flour
  • 2/3 c. Keto friendly dark chocolate chips (such as Lily’s)

DIRECTIONS

  1. In a large bowl using a hand mixer, beat butter until light
    and fluffy. Add sugar, vanilla and salt and beat until combined.
  2. Slowly beat in almond flour until no dry spots remain, then
    fold in chocolate chips. Cover bowl with plastic wrap and place in refrigerator
    to firm slightly, 15 to 20 minutes.
  3. Using a small cookie scoop, scoop dough into small balls.
    Store in the refrigerator if planning to eat within the week, or in the freezer
    for up to 1 month.

This article and recipe adapted from this site

Cheesy Baked Chicken Breasts

Ingredients

  • 1
    tablespoon butter, divided
  • 2
    tablespoons olive oil, divided

FOR THE
MUSHROOMS

  • 8 ounces
    sliced mushrooms
  • 1 large
    yellow onion, sliced
  • salt and
    fresh ground pepper, to taste
  • 3 cloves
    garlic, minced

FOR THE
CHICKEN BREASTS

  • 4 (1-pound
    total) boneless, skinless chicken breasts, pounded down to 1/4-inch thickness
  • salt and
    fresh ground pepper, to taste
  • 1/2
    teaspoon garlic powder
  • 1/2
    teaspoon smoked or sweet paprika
  • 1 teaspoon
    Italian Seasoning
  • 4 ounces
    shredded part skim mozzarella cheese
  • 1/2 cup low
    sodium chicken broth
  • chopped
    fresh parsley, for garnish

Instructions

  1. Preheat
    oven to 375F.
  2. Lightly
    grease a 9×13 baking dish with cooking spray and set aside.
  3. In a large
    skillet over medium-high heat, melt 1/2 tablespoon butter and add 1/2
    tablespoon olive oil.
  4. Add sliced
    mushrooms and sliced onions to the skillet; season with salt and pepper, and
    cook for 5 minutes.
  5. Stir in the
    garlic and cook for 30 more seconds, or until fragrant.
  6. Transfer
    half of the mushrooms mixture to the prepared baking dish; set the rest aside
    for later.
  7. Return
    skillet to heat and add the rest of the butter and olive oil.
  8. Season the
    chicken breasts with salt, pepper, garlic powder, paprika, and Italian
    Seasoning.
  9. Add chicken
    breasts to the hot oil – you may have to do this in batches if skillet isn’t
    big enough – and cook chicken breasts for 2 minutes per side, or until lightly
    browned.
  10. Remove
    chicken breasts from skillet and arrange over mushrooms in the baking dish.
  11. Return
    skillet to the stove; add chicken broth and scrape up the browned bits. Bring
    mixture to a boil and cook for 4 to 5 minutes, or until liquid is reduced.
  12. Top chicken
    breasts with the rest of the mushrooms mixture, add cheese over the chicken
    breasts, and pour in the prepared chicken broth.
  13. Bake
    uncovered for 15 minutes, or until chicken is cooked through.
  14. Remove from
    oven.
  15. Garnish
    with fresh parsley.
  16. Serve.

This
article and recipe adapted from this site

Luxury Easy Roasted Lemon Chicken

Ingredients

  • 8-10 pieces of your favorite cut of chicken – skin on bone in
  • 1 lb . baby red potatoes
  • 1/2 in onion – cut large pieces
  • 2 lemons 1 sliced and 1 juiced
  • 1/3 cup olive oil
  • 2 cloves garlic minced
  • 1 Tablespoon fresh rosemary plus sprigs for garnish or 2 teaspoons dry
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. Spray a glass 13-in. x 9-in. baking dish with cooking spray. Arrange chicken pieces (skin side up), potatoes, sliced onion and lemon slices evenly in pan.
  3. In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper.
  4. Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if necessary.
  5. Sprinkle generously with additional salt and pepper.
  6. Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.

This article and recipe adapted from this site

Chicken with Garlic Parmesan Rice



Ingredients

  • 1 lb. chicken tenders
  • Salt and pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1/2 cup butter (1 stick)
  • 2 tablespoons minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoons salt divided
  • 1/2 cup dry white wine (such as Pinot Grigio)
  • 1 1/2 cups white rice (uncooked)
  • 3 cups chicken broth
  • 1/2 cup Parmesan cheese (grated or shredded)

Instructions

  1. Heat olive oil over medium heat in a large skillet. Season
    chicken with salt and pepper and garlic powder. Sauté chicken tenders until
    nicely browned and just cooked through. Remove from skillet and set aside.
  2. Add butter, garlic, pepper flakes and 1/2 teaspoon of salt
    to the empty skillet and sauté garlic for a couple of minutes on medium heat.
  3. Turn heat to medium high and add white wine. Cook and stir
    for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use
    later.
  4. Add uncooked rice to skillet with remaining butter sauce.
    Stir well – make sure it’s completely covered. Add chicken broth and remaining
    1/2 teaspoon of salt. Bring mixture to a low boil then reduce heat to
    medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir
    several times while it’s cooking
  5. Sprinkle parmesan over rice then arrange chicken tenders in
    skillet over rice.  Cover, remove from
    heat then let stand for 5 minutes.
  6. Drizzle reserved 2 tablespoons of pan sauce over chicken
    tenders when serving and garnish with parsley.

This Recipe adapted from >>>> Click Here

The Best Slow Cooker Chicken Ever



INGREDIENTS 
  • 2 lbs chicken breasts, boneless, skinless
  • 1 each onion, medium, sliced
  • 1 bag small carrots
  • 8-10 each small red Potatoes, quartered
  • 1 bottle Italian Salad Dressing, 16 ounces

INSTRUCTIONS

  1. Line the bottom of your crock pot with the onion slices,
  2. Next layer in the carrots
  3. Then the potatoes 
  4. You may choose to brown your chicken in a skillet before
    adding to slow cooker however this is completely optional. Add chicken to the
    slow cooker on the top of the vegetables.
  5. Pour entire bottle of salad dressing over the chicken and
    vegetable layers
  6. Cook on low 6-8 hours or on high for 4 hours until the
    juices in the chicken run clear and the internal temperature is at least 165 F.
  7. Remove Chicken and plate a chicken breast with carrots and
    potatoes as sides! You may read below for other ways to serve this amazing and
    easy chicken dish!

This Recipe adapted from >>>> Click Here

How to Make French toast



INGREDIENTS

  • 4 eggs
  • 1 cup milk
  • 6–8 slices bread
  • 2 teaspoons vanilla extract
  • 1 tbs butter

INSTRUCTIONS

  1. Whisk milk, eggs and vanilla extract in a large bowl.
  2. Place griddle or pan over medium heat and melt butter in
    pan.
  3. Dip bread slices in egg mixture for about about 5 seconds
    each. Make sure both sides are well coated.
  4. Now carefully place the bread in the pan and cook until
    golden brown on both sides. Approximately 2 minutes per side.

Read Full Recipe —> Click Here

Grandmas Banana Bread



INGREDIENTS:

  •  

     2cupsall-purpose
    flour

  •  1½teaspoonsbaking
    soda
  • Pinch
  • salt
  •  1cupgranulated sugar
  •  ½cupvegetable oil
  •  2eggs
  •  1teaspoonvanilla
    extract
  •  4medium ripe
    bananas(mashed (about 1⅓ cups or 303 grams))
  •  1cupcoarsely chopped
    walnuts

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Grease two 8×4-inch loaf
    pans; set aside.
  2. In a medium bowl, whisk together the flour, baking soda and
    salt; set aside. In a large bowl, whisk together the sugar, oil, eggs, and
    vanilla extract. Add the bananas and stir gently to combine. Add the flour
    mixture and stir until completely blended. Using a rubber spatula, fold in the
    walnuts.
  3. Divide the mixture into the two loaf pans. Bake for 35 to 45
    minutes, or until a thin knife inserted into the center comes out clean. If the
    loaves begin to get too dark before they are done in the middle, cover with
    foil. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack
    to cool completely. The bread can be stored, wrapped tightly in plastic wrap,
    at room temperature for up to 5 days. To freeze, wrap in plastic wrap then in
    aluminum foil and freezer for up to 3 months.

This article and recipe adapted from this site

Chicken Noodle Casserole

Ingredients

  • 2 cups
    uncooked egg noodles
  • 2 large
    chicken breasts- cooked & shredded about 2 cups of shredded chicken-
    leftovers are great for this or rotisserie chicken
  • 1 15.25 oz
    can whole kernel corn – drained
  • 1 15 oz can
    no salt sweet peas – drained
  • 1 cup milk
  • 1 22.6 oz
    can cream of chicken condensed soup
  • 1 tbsp
    minced onions
  • 1 tbsp
    granulated garlic
  • 1/2 cup
    shredded colby jack cheese
  • 1/4 cup
    bacon bits
  • 1/2 cup
    french dried onions

Instructions

  1. Preheat
    oven to 350 degrees
  2. Spray 9×13
    casserole dish with cooking spray- set aside
  3. Cook
    noodles to package directions (usually boil for 6-8 minutes) drain & place
    in a large bowl
  4. Add in
    cooked chicken, corn, peas, condensed soup, milk, minced onions, granulated
    garlic, cheese & bacon bits
  5. Fold to
    combine & transfer to prepared baking dish
  6. Top with
    french fried onions
  7. Bake 25-30
    minutes or until bubbling & hot throughout
  8. **Note: per
    reader feedback I do not advise substituting the egg noodles with another kind,
    such as elbow macaroni. Those tend to soak up more of the moisture & leave
    the casserole dry.

This
article and recipe adapted from this site

Peaches and Cream Cake

Ingredients

  • 2/3 cup white sugar (scant 2/3 cup)
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla
  • 1/3 cup butter melted
  • 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 6 Tbsp whole milk at room temperature
  • 6-7 fresh peaches

US Customary – Metric

Instructions

  1. Grease an 8 or 9-inch springform pan (if you don’t have a springform, use a regular round 8 or 9-inch cake pan, but note that you will not be able to remove in one piece from this type of pan). If you’d like to later remove the cake from the base, be sure to line the bottom with a round of parchment paper. Sprinkle the inside of the greased pan with a bit of brown sugar. Wrap the outside of the springform pan in a piece of aluminum foil and place on a baking sheet.
  2. Preheat oven to 355° F.
  3. Peel peaches and cut flesh off sides, then cut in to chunks (don’t have to be too small). Set aside.
  4. Melt the butter and let it cool. In a medium bowl, whisk together the flour and baking powder. Set aside.
  5. In the meantime, whisk the eggs with the sugar until the mixture is light and fluffy (2-3 minutes). Add the vanilla and (coolemelted butter until combined. Add the milk and then the flour sifted with baking powder. Gently fold peaches into the batter.
  6. Pour in to the prepared pan. (*You’ll know you have enough peaches if they poke above the batter when you pour it in the pan. If not, maybe add another). If you like, you can sprinkle the top with white sugar before baking for a sweet top crust. Bake in preheated 355° oven for 50-55 minutes. Remove to a cooling rack and allow to cool completely in the pan. Once cooled, refrigerate in the pan if you are making ahead. To eat right away, run a knife around the outside and remove the outer ring. Slice and serve cool, at room temperature or slightly re-warmed, garnished with a dusting of icing sugar or
  7. dress it up with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.

This article and recipe adapted from this site

Best Teriyaki Chicken Wings

Ingredients

  • 3 lbs chicken wings tips removed and split at joint

  • 1 cup soy sauce

  • 2/3 cup water

  • 1 cup brown sugar

  • 2 tablespoons dry mustard

  • 1 Tablespoon ground ginger or 1 tablespoon fresh grated gingerroot

  • 3 garlic cloves minced

Instructions


1. Place chicken wings in a large shallow baking pan, a cookie sheet worked well for me.

2. Place the soy sauce,water,brown sugar, dry mustard, ginger and garlic in a medium size saucepan and bring to a boil over medium heat. Remove the pan from the heat after it starts to boil.

3. Pour marinade of wings and place in a preheated 350 degree oven. Bake for 1 hr and 30 minutes. Turning chicken wings half way through baking time.

4. Remove wings from the oven and place on a jelly roll pan. Turn your oven to broil and brown wings until crispy, turning several times while broiling. This only takes a couple of minutes.


This article and recipe adapted from this site

Instant Pot Chicken Wings



Ingredients

  • 2 pounds chicken wings & drumettes
  • ½ cup (125ml) BBQ Sauce (we used Sweet Baby Ray’s Original
    BBQ Sauce)

Instructions

  1. Pressure Cook Chicken Wings: Pour 1 cup (250ml) cold water
    in Instant Pot Pressure Cooker. Place a steamer basket in Instant Pot, then add
    chicken wings and drumettes in the steamer basket. Close lid and pressure cook
    at High Pressure for 5 minutes + Full Natural Release. Open the lid carefully.
  2. Preheat Airfryer: While Instant Pot is naturally releasing,
    dial airfryer to 400°F and set the timer to 10 minutes.
  3. If Using Oven: While Instant Pot is naturally releasing,
    preheat oven to 450°F.
  4. Pat Dry Chicken Wings: Remove wings and drumettes from
    Instant Pot. Pat them really dry with paper towels.
  5. Apply Sauce and Place in Airfryer: In a large mixing bowl,
    toss wings and drumettes with ½ cup (125ml) BBQ sauce. Add chicken wings and
    drumettes in the airfryer basket. Airfry until sauce is glossy and caramelized
    (~5–10 mins).After 2 – 3 minutes, take out the airfryer basket, then give it a
    toss to make sure the chicken wings brown evenly.
  6. If Using Oven: Place chicken wings and drumettes in a single
    layer on a wire rack in a baking tray. Bake until the sauce is glossy and
    caramelize (~8–15 mins).

Read Full Recipe >>>> Click Here

Oven Baked Chicken Parmesan



Ingredients 
  • 2 tablespoons olive oil
  • 2 chicken breasts About 1 pound of chicken total
  • 1 egg
  • 1 cup panko bread crumbs
  • 1/2 cup parmesan cheese fresh grated
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup marinara sauce
  • 1 ½ cups shredded mozzarella
  • 2 tablespoon minced parsley optional, for garnish

Instructions

  1. Line a baking sheet with foil, brush foil with olive
    oil.  Adjust oven rack so that is in the
    second from the top space. Preheat the oven to 400°F.
  2. Cut the chicken breasts in half and pound to even thickness:
    Cut through the middle of the chicken breast as if you are going to butterfly
    it (cutting it open like a book), but cut all the way through to make two equal
    sized pieces. 
  3. After cutting the chicken breasts in half, place them in a
    gallon sized zip top bag in an even layer, seal it, then pound them to an even
    thickness using a  meat pounder or a
    rolling pin. You can also place the chicken breasts between two layers of cling
    wrap instead of a zip top bag if you prefer.
  4. Pat the chicken breasts dry with a paper towel, then season
    with salt and pepper.
  5. In one shallow dish, mix together panko bread crumbs, grated
    parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
  6. In another shallow dish, whisk one egg.
  7. Dip one chicken breast into the egg, then into the bread
    crumb mixture.  Ensure chicken breast is
    fully coated in the crumb mixture, and gently press with your hand do help the
    crumbs stick to the chicken.  Place
    chicken breast on prepared baking sheet, repeat with remaining pieces of
    chicken.
  8. Place baking sheet in oven on the second from the top
    rack.  Bake for 15 minutes, or until
    cooked through. 
  9. Flip chicken, pour 1/4 cup of marinara sauce over each piece
    of chicken, then top with cheese. Place back in the oven. Turn on the broiler.
    Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken
    are browning.

Read Full Recipe —> Click Here

Buckeyes peanut butter Balls



Ingredients

  • 12 oz (1 1/2 cups) creamy peanut butter
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 1 pound (4 cups) powdered sugar
  • 16 ounces semi sweet chocolate (you can use chocolate chips
    or your favorite brand of dark chocolate)
  • 1/4 cup shaved paraffin wax.

Instructions

  1. In the bowl of a mixer, beat peanut butter and butter. Stir
    in vanilla. Add powdered sugar and beat on low speed until smooth. This may
    take several minutes
  2. Roll into 1 inch balls and place in the freezer for at least
    1 hour. 
  3. Place the chocolate and paraffin wax in a deep bowl and
    microwave for 10-15 seconds at a time, stirring between intervals, until
    melted. (you can also use a double boiler or chocolate melting pot to melt the
    chocolate). 
  4. Dip the chilled peanut butter balls three fourths of the way
    into the melted chocolate and place on a wax paper lined cookie sheet until
    chocolate is set. 
  5. Store in the fridge or the freezer.

Read Full Recipe —> Click Here

Cabbage Sauteed with Chicken



Ingredients

  • 3 tbsp olive oil
  • 1 1/2 lb boneless chicken thighs, cut into small pieces
  • 1 medium cabbage
  • 2 medium carrots (shredded)
  • 1 tbsp paprika
  • 2 tbsp. tomato paste
  • 1 cup chicken stock
  • salt, pepper
  • 1 tbsp. hot sauce optional
  • chopped fresh parsley to garnish

Instructions

  1. Warm up a large sauté pan over medium-high heat. Add the
    olive oil and chicken. Fry for 5-7 minutes or until browned.
  2. Meanwhile, slice the cabbage into thin strips, just like you
    would for coleslaw.
  3. Add the paprika and tomato paste to the chicken. Stir, and
    then sauté for another five minutes.
  4. Add the cabbage and cook for five more minutes.
  5. Add the shredded carrots, chicken stock, salt, and pepper.
    Stir everything together. Cook without the lid, stirring occasionally, for
    about 40 minutes, until there is no liquid remaining.
  6. Add 1 tablespoon of hot sauce, if desired. Garnish with
    fresh parsley.

This article and recipe adapted from this site

Slow Cooker Sweet and Spicy Barbecue Wings



INGREDIENTS

  • 1/4 cup good honey
  • 1/2 cup packed light brown sugar
  • 1/2 cup ketchup
  • 2 tablespoons soy sauce
  • 2–3 tablespoons chili pepper paste, to taste
  • 1 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 3 pounds fresh chicken wing drumettes*

INSTRUCTIONS

  1. In a 5-quart slow cooker on low, add the honey, brown sugar,
    ketchup, soy sauce, chili pepper, salt and garlic. Stir to combine. Add the
    chicken wings. Stir until the wings are well-coated. Cover and cook for 1 to 2
    hours on high (or 2½ to 3 hours on low), until the wings are cooked through.
  2. Remove the wings from the slow cooker and place on a baking
    sheet lined with foil.
  3. Transfer the sauce from the slow cooker to a saucepan and
    bring to a boil over medium-high heat. Cook the sauce until it is thick enough
    to coat the back of a spoon, 7 to 10 minutes, stirring occasionally. Then
    slather the thickened sauce over the wings.
  4. Broil for 2 to 3 minutes, until the sauce starts to darken
    and caramelize. And don’t leave the oven. Broiling can go from caramelized to
    burned in a blink, just trust me on this one. Open the oven and brush another
    layer of sauce on the wings and broil again. Repeat until you have three layers
    of sauce on the wings. Remove from the oven.
  5. *You can use frozen wings; the cook time will be 2 to 3
    hours on high (4 to 6 hours on low).

 NOTES

  • I use the “stir-in” chili pepper paste from a tube; it is
    found in the produce department by the herbs. You can also find chili pepper
    paste in tubes in the Italian food aisle.








This article and recipe adapted from this site

Easy Italian Herb Bruschetta Chicken

Ingredients

For The Chicken:

  • 2 large boneless, skinless chicken breasts halved horizontally to make 4 fillets
  • 3 teaspoons Italian seasoning*
  • 2 teaspoons minced garlic
  • salt to taste
  • 1 tablespoon of olive oil (for cooking)

For The Topping:

  • 4 Roma tomatoes finely chopped
  • 1/4 of a red onion finely chopped (or 3 cloves finely chopped garlic)
  • 4 tablespoons shredded fresh basil
  • 2 tablespoons olive oil
  • salt to taste
  • ½ cup freshly shaved parmesan cheese

Balsamic Glaze: (you can use store bought, or this recipe)

  • 1/2 cup balsamic vinegar
  • 2 teaspoons brown sugar (OPTIONAL)

Instructions

  1. Season chicken with Italian seasoning, garlic and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
  2. Combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and parmesan cheese.
  3. Serve immediately with balsamic glaze (optional).

For The Balsamic Glaze:

  1. (If making from scratch, prepare while chicken is cooking.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

This article and recipe adapted from this site

Soft and Chewy Red Velvet Brownies with Cream Cheese Frosting

Ingredients

FOR THE BROWNIES:

  • 1 cup (2 sticks) salted butter, cubed
  • 2 cups brown sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 Tbsp cocoa powder
  • 1 tsp baking soda
  • 2 cups all-purpose flour
  • 1 ounce (one bottle) red food coloring

FOR CREAM CHEESE ICING:

  • 2 Tbsp butter, softened
  • 4 ounces cream cheese, softened
  • 2 tsp vanilla extract
  • 1 & ½ cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees F. Liberally grease a 9×13″
    rectangular baking pan with cooking spray; set aside.
  2. In a large saucepan, heat the butter over medium-low heat
    until melted. Let cool for 5 minutes, then whisk in the brown sugar until
    combined. Quickly whisk in the eggs, one at a time, followed by the vanilla,
    cocoa powder, baking soda, flour and red food coloring until a soft batter comes
    together. Pour the batter into the prepared pan and smooth out the top.
  3. Bake for approx. 22-27 minutes or until a toothpick inserted
    near the center comes out clean or with moist, not wet, crumbs. Cool
    completely.
  4. To make the frosting: Beat together the butter, cream cheese
    and vanilla with an electric mixer until creamy, about 1 minute. Beat in the
    powdered sugar until frosting is spreadable and light.
  5. Spread the frosting onto the cooled brownies in an even
    layer. If using, top with sprinkles. Refrigerate covered for at least 2 hours
    to set.



This Recipe adapted from >>>> Click Here

Kfc original Recipe Chicken



Ingredients

  • 2 cups all-purpose flour
  • 2/3 tablespoon salt
  • 1/2 tablespoon dried thyme leaves
  • 1/2 tablespoon dried basil leaves
  • 1/3 tablespoon dried oregano leaves
  • 1 tablespoon celery salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried mustard
  • 3 tablespoons paprika (original recipe calls for 4
    tablespoons)
  • 2 tablespoons garlic salt
  • 1 tablespoon ground ginger
  • 3 tablespoons ground white pepper
  • 2 teaspoons Accent Seasoning , optional (I left this out)
  • 1 cup buttermilk
  • 1 large egg
  • 1 chicken , cut into 10 pieces (2 wings, 2 legs, 2 thighs
    and 2 breasts each cut in half to make 4 breast pieces)
  • vegetable oil for frying

Instructions

  Note: click on times in the instructions to start a kitchen
timer while cooking. 
  1. Add the spices to a small food processor until they’re all
    uniform in size and the thyme, basil and oregano aren’t larger in size anymore.
  2. Add the flour in a bowl with all the herbs and spices and
    mix with a whisk.
  3. In a second larger bowl add the buttermilk and egg together
    and whisk until combined.
  4. Add the chicken to the buttermilk mixture for 20-30 minutes.
  5. Remove chicken from the buttermilk soak and let any excess
    buttermilk drip off.
  6. Dredge the chicken pieces in the flour mixture on all sides,
    then shake off the excess coating.
  7. Let it rest on a cookie sheet for 20-30 minutes. 
  8. Add oil to a deep fryer or a large pot that is at least 5
    inches high so that the chicken can be fully submerged.
  9. Heat the oil to 350 degrees and fry in small batches for
    15-18 minutes. 
  10. Remove the chicken from the oil and add to a drying rack on
    top of a clean cookie sheet.
  11. If you add it to a paper towel or newspaper the bottom of
    the chicken will steam from the heat and become soft.

This Recipe adapted from >>>> Click Here

Fiesta Chicken Casserole



Ingredients
  • 2 cups uncooked spiral pasta
  • 1 cup sour cream
  • 1 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 can (15 oz) corn (drained)
  • 1 can (15 oz) black beans (drained &
    rinsed)
  • 2 cups cooked shredded/chunked chicken
  • 2 cups shredded cheese

Instructions
  1. Heat oven to 350 degrees. Prepare a 9×13 baking dish and
    spray with cooking spray. Set aside. 
  2. Cook pasta according to package directions. Don’t forget to
    salt the pasta water. I use about 1 teaspoon salt. 
  3. While pasta is cooking, combine sour cream, salsa, cumin,
    garlic powder, and onion powder in a large mixing bowl.
  4. Drain the pasta when it’s done cooking and add into the sour
    cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1
    cup of the shredded cheese. Stir together to combine. 
  5. Pour into the baking dish and sprinkle the remaining cheese
    on top. Cover with tin foil and cook for 20 minutes. 
  6. Take the tin foil off and let cook an additional 5 minutes.
    Garnish with green onions, tomato, and avocado slices if wanted. 

Base Recipe adapted from this SITE

Cinnamon Swirl Donut Bread



Ingredients

  • 1/4 cup canola oil
  • 1/4 cup softened butter
  • 1 cup granulated sugar
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk {or 1/2 cup milk + 1/2 teaspoon white
    vinegar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon molasses

coating:

  • 1/2 cup melted butter
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350 degrees. Grease light colored loaf pan
    with non-stick cooking spray and set aside.
  2. In large bowl, mix oil, butter and sugar until well
    combined. Stir in eggs and vanilla until smooth. Gently stir in dry ingredients
    and buttermilk until uniform batter has formed. Scrape sides to ensure no lumps
    are present. Remove 1/2 cup prepared batter from bowl and place into a separate
    smaller bowl. To that small amount of batter, stir in cinnamon and molasses.
  3. Pour half of the prepared batter into the bottom of the loaf
    pan. Spoon half of the cinnamon batter in small dollops overtop the batter.
    Pour remaining plain batter over the top. Dot the top with remaining cinnamon
    batter. Using a butter knife, swirl two batters together. Bake 45-50 minutes or
    until toothpick comes out with a few moist crumbs.
  4. While loaf is baking, get coating ready. Pour melted butter
    into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a
    separate large shallow dish.
  5. Cool 10 minutes before loosening edges and removing loaf
    from pan. The loaf should be very warm, but cool enough to handle with your
    hands.
  6. Dip each side of loaf into melted butter until fully coated.
    Spoon remaining melted butter over the edges that tend to be more crispy.
    Transfer buttery loaf to the cinnamon-sugar mixture and press into the sides
    and top until fully coated.
  7.  

    Slice into pieces and serve warm or at room temperature.

This article and recipe adapted from this site

Oven Baked Chicken Breast

INGREDIENTS

  • 1/4 cup
    brown sugar
  • 3 tbsp
    smoked paprika
  • 1 tbsp
    chili powder
  • 1 tbsp
    garlic powder
  • 1 tbsp
    onion powder
  • 1 tbsp
    dried thyme
  • 1 tsp
    cayenne pepper, optional
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    ground black pepper
  • 4 whole
    boneless, skinless chicken breasts
  • 1/4 cup
    butter

INSTRUCTIONS

  1. In a medium
    bowl, whisk together the brown sugar, paprika, chili powder, garlic powder,
    onion powder, thyme, cayenne pepper, salt and pepper.
  2. Dry Rub for
    chicken ingredients layered in a glass jar.
  3. Place the
    chicken breasts in a large zip top bag and pour the seasoning over the chicken.
    Shake the chicken to coat.
  4. Transfer
    the chicken to the refrigerator (still in the bag) and marinade for 30 minutes
    or up to 24 hours.
  5. Preheat
    oven to 425 degrees.
  6. Remove the
    chicken from the bag and arrange on a baking sheet lined with foil. Place 1
    tablespoon butter on top of each chicken breast.
  7. Bake the
    chicken in the oven for 20-30 minutes (or according to the chart  above) until an instant read thermometer
    shows 165 degrees F.
  8. Remove the
    chicken from the oven and cover with foil. Rest the baked chicken breasts for
    10 minutes.
  9. Sliced
    baked chicken breast being basted with a blue silicone basting brush on a foil
    lined baking sheet.
  10. Serve
    immediately or cool to room temperature, wrap tightly in plastic wrap and store
    in the refrigerator for up to 36 hours.

This
article and recipe adapted from this site

Crock Pot Baked Ziti

INGREDIENTS

  • 2 (25 ounce) jars of pasta sauce
  • 15 oz tomato sauce
  • 1 pound UNCOOKED penne pasta
  • 15 oz ricotta cheese
  • 2 eggs
  • 1/3 cup freshly chopped basil
  • 2 cups of freshly grated parmesan cheese (I bought an 8 oz block and had a little left over)
  • 1 cup grated Asiago cheese (or use shredded mozzarella)

INSTRUCTIONS

  1. Combine ricotta, eggs, and basil in a bowl and stir well
  2. In a large bowl, combine both pasta sauces and tomato sauce together.
  3. Grate Parmesan cheese (I used around 2 cups) and set aside.
  4. Grease the inside of a 6 qt slow cooker (I used vegan butter spread but you can use whatever you have)
  5. Add 2 1/3 cups of pasta sauce to the bottom of the slow cooker
  6. Add 1/3 of the uncooked penne.
  7. Dot on half of the ricotta mixture and spread out evenly.
  8. Add half of the Parmesan cheese (1 cup)
  9. Add another 2 1/3 cups of sauce mixture
  10. Add an additional 1/3 of the uncooked penne.
  11. Dot on the remaining ricotta and spread out.
  12. Sprinkle on the remaining parmesan cheese (1 cup)
  13. Add the last 1/3 of the uncooked penne.
  14. Top with the remaining 2 1/3 cups of sauce mixture
  15. Cover and cook on high for 2-3 hours, or until pasta is al dente (we cooked ours for around 2 1/2 hours)
  16. During the last few minutes, add asiago cheese (or sub mozzarella) to the top and allow to melt
  17. Serve alone or topped with red pepper flakes and served with garlic bread
  18. Enjoy!

This article and recipe adapted from this site

Easy and Cheesy Green Chile Chicken and Rice Casserole



Ingredients

  • 2 tbs olive oil
  • 1 small onion, minced
  • 1 yellow bell pepper chopped
  • 1/2 cup milk
  • 1 egg
  • 1/2 cup sour cream
  • 2 4 oz cans diced green chiles, drained well
  • 10 oz diced, pre-cooked chicken
  • Pinch cayenne pepper
  • 1 tablespoon cumin
  • Plenty of salt and pepper
  • 2 cups shredded cheese (I used a combo of white cheddar and
    pepper jack, but Monterey Jack is really good too.)
  • 4 cups cooked rice

Instructions

  1. Preheat oven to 350 degrees F. rub olive oil on the sides
    and bottom of a large casserole dish.
  2. In a large pan over medium-high heat, saute onions and bell
    peppers with olive oil until they begin to brown. Set aside.
  3. Combine the rice, chicken, 1 1/2 cup of the cheese, green
    chilies, sour cream, cumin, cayenne, salt, pepper and onion mixture to the
    casserole dish and combine well. (Give the mixture a taste to make sure you
    have enough salt, pepper and cayenne.)
  4. In a separate bowl, whisk together milk and egg.  Add milk and egg to the rice mixture
  5. Top the casserole with remaining shredded cheese and bake
    for 30 to 35 minutes.

Read Full Recipe >>>> Click Here

No Bake orange Creamsicle Cheesecake



Ingredients


For the crust:

  • 1 cup graham cracker crumbs
  • 4 tablespoons melted butter

For the cheesecake:

  • 1 small box orange Jello (the 4-serving box, 85 grams)
  • 2/3 cup boiling water
  • 900 grams cream cheese (approximately 32 ounces)
  • 1/3 cup powdered sugar
  • zest of one large orange
  • 2 cups whipped cream

For garnish:

  • orange zest
  • whipped cream

Instructions

  1. Combine the graham cracker crumbs and the melted butter in a
    bowl and press them into the bottom of a 9-inch spring form pan.
  2. Chill the crust in the freezer until ready to use.
  3. Add the orange Jello powder to the boiling water and stir
    until dissolved. Set aside to cool for 5 minutes.
  4. Whip the cream cheese and the powdered sugar until well
    combined.
  5. Add the Jello mixture to the cream cheese mixture slowly,
    mixing continuously until everything is incorporated.
  6. Gently fold in the orange zest and the whipped cream with a
    rubber spatula until combined and pour the mixture into the chilled graham
    cracker crust.
  7. Chill the cheesecake overnight to set and serve with some
    additional whipped cream and citrus zest for garnish.

Read Full Recipe >>>> Click Here

Easy Baked Chicken Parmesan



Ingredients

  • 4 thin sliced chicken breasts
  • 2 large eggs, beaten
  • 2 cups finely crushed pork rinds
  • ½ cup powdered Parmesan
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup marinara
  • 1 cup grated mozzarella
  • 1 tablespoon minced basil or parsley

Instructions

  1. Preheat oven to 350 degrees. Spray a large cookie sheet with
    non-stick spray.
  2. Add the eggs to a shallow dish.
  3. Add the pork rinds, Parmesan, garlic powder, and onion
    powder to a second shallow dish and stir to combine.
  4. Dip each chicken breast into the egg and then the pork
    rinds. Be sure to press the pork rinds into the chicken so that the crust
    adheres to the meat.
  5. Place the chicken on the prepared baking dish and bake for
    15-20 minutes or until the chicken reaches 160 degrees.
  6. Remove the chicken from the oven and spread the marinara
    evenly over each piece of chicken.
  7. Sprinkle with the mozzarella.
  8. Return the chicken to the oven for 5 more minutes or until
    the temperature reaches 165 degrees and the cheese has melted.
  9. Sprinkle with minced basil or parsley before serving.

Read Full Recipe —> Click Here

The Best Vegan Cornbread



Ingredients

  • 1/2 cup cornmeal
  • 1 1/2 cups flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons melted, earth balance vegan butter
  • 1/3 cup oil
  • 1 1/4 cup oat milk (almond milk, any alternative milk)
  • 3 teaspoons egg re-placer with 4 TB water Or flax eggs * or
    your egg re-placer of choice to equal 2 eggs

Instructions

  1.   Preheat oven to 350
    degrees and lightly grease a 8×8 pan
  2.  In a large bowl, mix all your dry ingredients and give it
    a good stirring with a whisk.
  3.  Make your egg re-placer, by following directions on the
    box or a flax egg  set aside.
  4.  Melt your earth balance butter in a glass liquid
    measuring cup.
  5. Make a well in the dry ingredients. Pour the melted
    butter, oil, egg re-placer, and milk in the middle and mix just until
    incorporated.  Pour into the prepared
    baking pan and bake until a toothpick in the middle comes out clean about 30-35
    minutes.

Read Full Recipe —> Click Here

Quesadillas



Ingredients

  • 1 1/4 lbs boneless skinless chicken breasts, diced into
    1/2-inch cubes
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 4 tsp olive oil, divided
  • 2 cups chopped bell pepper (about 2, I use red and green)
  • 2/3 cup chopped red onion
  • 2 garlic cloves, minced
  • 1 Tbsp fresh lime juice
  • 6 (10-inch burrito size) flour tortillas
  • 3 Tbsp butter, melted
  • 6 oz. cheddar cheese, shredded (1 1/2 cups)
  • 6 oz. monterrey jack cheese, shredded (1 1/2 cups)
  • Guacamole, sour cream, pico de gallo or salsa, for serving
    (optional)*

Instructions

  1. Toss chicken with chili powder, cumin, salt and pepper
    (about 3/4 tsp salt 1/2 tsp pepper).
  2. Heat 2 tsp olive oil in 12-inch non-stick skillet over
    medium-high heat. Add chicken and cook and turn occasionally until fully cooked
    through, about 6 minutes. Transfer to a medium mixing bowl.
  3. Heat remaining 2 tsp oil in same skillet. Add bell pepper
    and red onion and saute until tender, about 6 minutes, while adding in garlic
    during last 1 minute. Transfer to bowl with chicken, pour in lime and toss.
  4. Brush top side of tortillas with melted butter. Wipe skillet
    clean with paper towels, heat over medium heat. Toss cheeses together.
  5. Transfer one tortilla buttered side down to skillet. Working
    quickly sprinkle 1/2 cup cheese evenly over one half side of the tortilla then
    sprinkle with about 3/4 cup of the chicken mixture. Fold top half over, repeat
    with a second tortilla (you can fit two in the skillet at once).
  6. Let cook until golden brown on bottom about 2 minutes, then
    carefully turn to opposite side and continue to cook until golden brown on
    bottom.
  7. Repeat process with remaining tortillas, cheese and filling.
    Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings.

Recipe Notes

  • Guacamole recipe HERE, Salsa recipe HERE. Fresh from the
    produce section of the store will work great too. Toppings not included in
    nutritional estimate.
  • If you have time use freshly grated cheese as it will have
    the best flavor, but if you don’t have time a pre-shredded Mexican blend cheese
    will work here as well. Look for a package with the thicker shreds.







This article and recipe adapted from this site

Heaven On Earth Cake

Ingredients

  • 1 box Angel food cake or 1 prepared Angel Food Cake
  • 1 package (3.4 ounces) instant vanilla pudding
  • 1 1/2 cups milk
  • 1 cup sour cream
  • 1 can (21 ounces) cherry pie filling
  • 1 tub (8 ounces) Cool Whip
  • 1 tablespoon almond slivers, toasted

Instructions

  1. Bake angel food cake according to package’s directions. Allow to cool and cut into cubes.
  2. In a bowl, combine pudding mix, milk, and sour cream and beat until smooth. Set aside.
  3. In a 9×13 baking dish, arrange 1/2 of cake cubes in a layer.
  4. Spoon 2/3 of cherry pie filling over cake.
  5. Place the remaining 1/2 of the cake on top of pie filling.
  6.  Spoon pudding over cake and spread evenly.
  7. Spoon and spread whipped topping over pudding layer.
  8. Garnish cake with the remaining pie filling and toasted almonds. Chill for about 4 to 5 hours.

This article and recipe adapted from this site

Best Air Fryer Chicken Breast

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 1 tablespoon olive oil

Breading

  • 1/4 cup bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/16 teaspoon cayenne pepper

Instructions

  1. Heat air fryer to 390°F / 200 °C.
  2. Slice chicken breasts in half to make two thin chicken breast halves from each.
  3. Brush each side lightly with olive oil.
  4. Stir together the breading ingredients. Dredge the chicken breasts in the breading mulitple times until they are thoroughly coated.
  5. Shake off excess breading, and place in the air fryer (2 chicken breast halves at a time).
  6. Cook for 4 minutes, flip, then two more minutes. Cook time will depend on the size and thickness of your chicken breasts, so cut one in half to see if they are done.
  7. To prepare ahead
  8. These air fryer chicken breasts may be cooked 2-3 days ahead and stored in the fridge. Place them back in the air fryer for 2-3 minutes until heated through and breading is crispy again.

This article and recipe adapted from this site